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My review
Beef Wellingtons
2
CHRIS fARQUHAR
"This is great for a nice evening meal. I make it every year and its always a hit!"
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Ingredients
1 h 5 m servings 1333Original recipe yields 3 servings
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Directions
{{model.addEditText}} Print- Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
- Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
- Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
- Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
- To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
10/21/2005
With some changes, this turned out great! I cut back a little on the cream, cut the meat up and browned it in a pan, and threw the meat and sauce into a slow cooker for 4 hours or so until the ...
Most helpful critical review
8/28/2005
I made this recipes after receiving it on my daily recipe email, it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for, when I used less than 1 c. Also, tenderlo...
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8/28/2005
I made this recipes after receiving it on my daily recipe email, it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for, when I used less than 1 c. Also, tenderlo...
11/20/2005
I thought this recipe looked good and relatively easy to try for a beginner like myself. Apparently the recipe calls for way too much cream. Also, the filet heats up the dough so much that the...
10/20/2005
If you like your filet burned, this is your recipe. Why 2 1/2 cups of cream ?
10/21/2005
With some changes, this turned out great! I cut back a little on the cream, cut the meat up and browned it in a pan, and threw the meat and sauce into a slow cooker for 4 hours or so until the ...
2/13/2006
If you line the bottom of the pastry with bread (brown is best) it stops the pastry from being as soggy!
12/27/2008
This was a huge hit for Christmas Dinner - with my family and guests. Only issues were I was not certain what consistency the sauce should be and the dogh got a little messy, but for this I blam...
8/3/2007
I didn't like the cream sauce and the puff pastry got soggy. So to remedy it, I cooked the pastry shells and meat separately. I put the cooked meat into the cooked shell and layered it with goat...
4/11/2007
I made this one with 2 cups of cream instead of 1 1/2 and I even threw in some fresh mushrooms. My daughter even ate it! The cooking time should be lessened if you want a steak that is more pink...
1/15/2007
It's a great recipe that is fairly easy to follow. The only thing that can be tricky, is folding the filo dough. Mine didn't look "pretty," but I'm sure I'll get the hang of it next time. In the...