Beef Wellington (Individual)

Beef Wellington (Individual)

Ready in 1 hour
4 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Beef Wellington (Individual)"

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Try this Beef Wellington (Individual) recipe, or contribute your own. "Butter" and "Beef" are two tags used to describe Beef Wellington (Individual).

"The general recipe is good and easy to follow, but I did find my tenderloin rather bland tasting. I used brandy instead of a Madeira or sherry.

Make sure you chop mushrooms and shallots very fine- you want this to almost look like a pate.

Some Welli"


Ingredients

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1 lb Mushrooms; chopped
1/4 c Butter
1/2 c Sherry
1/4 c Parsley; chopped
1/2 c Onions; chopped
1 pk Puff pastry shells
6 Beef filets

Original recipe makes 6

Servings  

Preparation

Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrigerator till serving time. Preheat oven to 425. Cook steaks on rack, uncovered, for 25 minutes. They will be rare but will continue cooking while dish is readied. Serve with Bearnaise sauce. From: A Collection of the Very Finest Recipes ever assembled into one cookbook. From The Cookie Ladys Files MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest by Nancy on 3 Feay,, bruary 1998

Verified by stevemur

excellent! thanks for sharing, CCheryl
CCheryl

Calories Per Serving: 1037 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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The general recipe is good and easy to follow, but I did find my tenderloin rather bland tasting. I used brandy instead of a Madeira or sherry. Make sure you chop mushrooms and shallots very fine- you want this to almost look like a pate. Some Welli
Modicum 4 years ago

The general recipe is good and easy to follow, but I did find my tenderloin rather bland tasting. I used brandy instead of a Madeira or sherry. Make sure you chop mushrooms and shallots very fine- you want this to almost look like a pate. Some Welli
Modicum 4 years ago

Excellent!!! deserved a photo, CCheryl
CCheryl 4 years ago

Individual Wellingtons are wonderful especially when you are serving to those who may not like certain ingredients. I have added liver pate to some and gorganzola cheese to others.
PKD 5 years ago

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