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Beef Wellington Recipe

Looking for an easy Beef Wellington recipe? Learn how to make Beef Wellington using healthy ingredients.


Submitted by kwendon

Makes 10 servings



Easy pastry stuffed beef wellington with vegetables. Use with Pepperidge Farm Puff Pastry sheets.

Recipe Ingredients for Beef Wellington

8 puff pastry shells
3 lbs of Beef, filet mignon
1 tablespoon of black pepper
1 tablespoon of kosher salt
1/4 cup of egg beaters
2 tablespoons of canola oil
3 cup fresh mushrooms , finely chopped
1 cup of chopped shallots
2 garlic cloves, minced
1/2 cup of chopped cilantro
1/2 tsp of ground thyme
1/4 cup of cooking sherry (optional)
1 cup of bell peppers

Recipe Directions for Beef Wellington

  1. Preheat oven to 425 degrees F. Lightly season tenderloin on both sides with salt and pepper and place in a lightly greased roasting pan. (Use Pam spray or any light oil sprays)

  2. Roast for 20 minutes, or until an instant meat thermometer reads 130 degrees F. Cover tenderloin with foil and refrigerate for 1 hour.

  3. Thaw puff pastry at room temperature for 40 minutes. Reheat oven to 425 degrees F.

  4. Heat oil in a heavy skillet over medium-high heat. Add all vegetables and salt and pepper to taste (and sherry - optional). Cook, stirring sporadically, until vegetables are wilted and all liquid has been absorbed, about 10 minutes. Stir in cilantro or any parsley you like and thyme. Set aside.

  5. Once the pastry sheet is manageable but not melting, unfold the sheet and place on a lightly floured work surface. Roll out to a rectangle, 4 inches longer and 6 inches wider than the tenderloin. Brush the pastry sheet with some of the egg mixture. Spoon mushroom mixture onto the pastry to within 1 inch of the edges.

  6. Place the tenderloin in the center of the mushroom mixture. Fold the pastry over the meat, sealing the ends and edges. Place seam-side down on a heavy baking sheet. If desired, decorate the pastry with small pastry cut-outs, using the remaining egg mixture as your "glue." Bake for 25 minutes, until pastry is golden, and the meat thermometer reads 140 degrees F.

  7. Transfer tenderloin to a serving platter and garnish with fresh herbs (if using). Allow to stand for 5 minutes before carving into slices.

Categories

Main Dish

Nutrition Facts
Serving Size 238.8g
Amount Per Serving
Calories
517
Calories from Fat
233
% Daily Value*
Total Fat
25.9g
40%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
121mg
40%
Sodium
897mg
37%
Potassium
753mg
22%
Total Carbohydrates
21.8g
7%
Dietary Fiber
1.2g
5%
Sugars
1.1g
Protein
46.1g
Vitamin A 11% Vitamin C 23%
Calcium 4% Iron 35%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Very low in sugar
  • High in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • Contains alcohol
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