Recipes and Cooking Beef Steaks Wellington 4.3 (7) 1 Review Make this extra-special pastry-wrapped beef tenderloin recipe for a celebratory or romantic dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 12 mins Total Time: 52 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 17.3 ounce package (2 sheets) frozen puff pastry 8 5 ounce beef tenderloin steaks, cut 1 inch thick 1 tablespoon cooking oil 1 3.5 ounce can liver pâté (1/2 cup) ¼ cup soft bread crumbs 1 tablespoon snipped parsley ½ teaspoon dried basil, crushed ¼ teaspoon garlic salt dash pepper 1 ½ cup sliced fresh mushrooms ½ cup sliced green onion ¼ cup butter or margarine 4 teaspoon cornstarch ½ cup dry white wine ½ cup water 1 ½ teaspoon instant beef bouillon granules Directions Thaw pastry according to package directions. Meanwhile, in a large skillet brown steaks, half at a time, in hot oil over medium-high heat for 1 minute on each side. Drain on paper towels. Cool. Stir together pâté, crumbs, parsley, basil, garlic salt, and pepper. Spread 1 tablespoon of pâté mixture on top of each steak. On lightly floured surface, roll each sheet of puff pastry into an 11-inch square; cut each into four 51/2-inch squares. Place pastry squares on top of steaks; fold under meat. If necessary, trim pastry so only 1/2 inch remains folded under the meat. Reserve any pastry trimmings. If desired, cut small shapes from pastry trimmings; moisten and place on top of bundles. Place bundles, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a preheated 450° oven 12 to 15 minutes or until pastry is brown and meat is medium-rare (140°). If necessary, cover loosely with foil during the last 5 minutes to prevent overbrowning. Let stand 10 minutes before serving. Meanwhile, prepare sauce. In a medium saucepan cook mushrooms and onion in butter or margarine until tender. Stir in cornstarch. Add wine, water, and bouillon granules. Cook and stir until thickened and bubbly, then cook and stir for 2 minutes more. Serve with meat. Rate it Print Nutrition Facts (per serving) 596 Calories 38g Fat 26g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 596 % Daily Value * Total Fat 38g 49% Saturated Fat 8g 40% Cholesterol 135mg 45% Sodium 607mg 26% Total Carbohydrate 26g 9% Total Sugars 1g Protein 35g Vitamin C 3mg 15% Calcium 20.2mg 2% Iron 5.4mg 30% Potassium 532mg 11% Folate, total 56.4mcg Vitamin B-12 4mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.