Individual Beef Wellington

The English have relished meat baked in pastry since Shakespeare's day. This one is made easy by using frozen puff pastry.

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3.5 by 14 people

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  • Makes: 2 servings
  • Start to Finish: 35 mins

Individual Beef Wellington

Directions

  1. In a small bowl stir together salt, pepper, and marjoram. Rub salt mixture over steaks, coating all sides.
  2. Cut thawed pastry into 2 portions. Spread 1 tablespoon pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends; seal ends.
  3. Place pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush with beaten egg white.
  4. Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F.
  5. Meanwhile, in a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to 3/4 cup. Remove bay leaf.
  6. Stir together softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef. Makes 2 servings.

From the Test Kitchen

Recipe may be doubled to serve 4.

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Nutrition Facts (Individual Beef Wellington)

  • Per serving:
  • 743 kcal ,
  • 45 g fat
  • (4 g sat. fat ,
  • 122 mg chol. ,
  • 985 mg sodium ,
  • 46 g carb. ,
  • 36 g pro.
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14 Ratings

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