Beef Wellingtons

The second I saw this deliciousness in my latest Taste of Home magazine, I knew my hubby would LOVE this! My hubby and his friend were going out for a boys’ night so I thought it would be the perfect time to make this for the boys. Nothing better to start a man’s night then beef wrapped in pastry! (…insert Tim Taylor noise here)
Classic Beef Wellington recipe uses a whole beef fillet that is topped with mushrooms and onions and wrapped in pastry. I decided to try it a little differently.

(Serves two)

1 sheet of puff pastry
3-4 round eye steaks (or sirloin steak), sliced into thin strips
1 cup sliced onion
1 cup sliced mushrooms
3 tbs vegetable oil
salt, pepper
1 beaten egg for brushing

1. After the puff pastry it thawed, cut it into two even squares.
2. Preheat the over to 425
3. Heat up the oil in a medium skillet. Saute the beef strips, seasoned with some salt and pepper, until browned (about 4-5 minutes). Take out the beef, set aside

4. In the same skillet,  saute the onions and mushrooms until soft. (season with salt and pepper)

5. Split the meat and mushroom/onion mixture in two. Place one half of beef in the center of the pastry square. Top with half of mushroom/onion mixture. Take the four corners and press them together. Press all the sides together. Repeat with the other half of beef and  mushroom/onion.

6. Place on the filled pastries in the metal baking sheet. Brush with egg. Bake for 15-20 minutes or until the pastry is golden brown.


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  1. says

    Beef Wellington is one of my family’s favorites. Your version sounds really good! I have become a follower of your blog. I hope you will take a look at mine, and follow me!

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