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How to Make Beef Wellington #Beefsgiving

Author Lara

Ingredients

  • ½ cup plain fat free greek yogurt
  • ¼ sour cream
  • 1 tsp paprika
  • 1 tsp grey poupon
  • 1 Tbsp horseradish
  • 8 oz Tenderloin Steak
  • 1 Tablespoon Olive Oil
  • 1 Shallot diced
  • ¾ Cup Mushrooms
  • 1 Clove Garlic
  • ½ cup Chicken Broth
  • ½ cup Heavy Cream
  • Egg wash 1 egg + 1 tbsp water whisked with a fork
  • salt and pepper to taste
  • Puff Pastry 16 2”x2” Squares

Instructions

  1. Cut steak into ½” cubes
  2. Brown with Olive Oil
  3. Saute Shallot, garlic and Mushrooms until soft in same pan as steak was browned in.
  4. Add chicken broth deglaze pan
  5. Add Heavy cream and cook until liquid is evaporated 4-5minutes
  6. Add steak to mushroom sauce and combined
  7. Scoop tablespoon of mixture onto each square of puff pastry
  8. Top each square with additional piece of puff pastry and crimp edges with fork
  9. Brush egg wash onto each piece and cut two slits in top layer of puff pastry
  10. Bake at 400 degrees for 12-14 minutes or until golden brown.
  11. Serve with horseradish sauce. Combine greek yogurt, sour cream, paprika, grey poupon, and horseradish into a small bowl. Mix well.