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Elegant Beef Wellingtons

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  • Prep 10 min
  • Total 25 min
  • Servings 4
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Surprisingly simple to make and stunning to serve, these individual Beef Wellingtons are perfect for entertaining.
Created Dec 19, 2013
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Ingredients

  • 4 beef tenderloin filets or rib eye steaks, 1-inch (2.5 cm) thick
  • 1/4 cup (50 mL) Dijon mustard
  • 1/8 tsp (.5 mL) pepper
  • 1/4 lb (125 g) liver pate
  • 1 can (235 g) Pillsbury* Crescents
  • 1 egg yolk
  • 1 tsp (5 mL) water

Steps

  •  
    1
    Heat oven to 375°F (190°C). Brush each tenderloin filet with Dijon mustard, covering top and sides; sprinkle with pepper. Divide pate in four; spread on top of each filet.
  •  
    2
    Separate dough into 4 rectangles. Press perforations to seal. Using one rectangle per filet, cover top and sides. (The 4 corners of dough rectangles can be trimmed off and used to make leaves for top of Wellingtons.)
  •  
    3
    Beat egg yolk with water; brush over top and sides of dough.
  •  
    4
    Place on ungreased baking sheet. Bake for 15 minutes for rare beef or 18 minutes for medium-cooked beef.

Expert Tips

  • Tip 1
    Do-Ahead Tip: Assemble, refrigerate up to two hours before baking.

Nutrition Information

No nutrition information available for this recipe
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