For years, I’ve been wanting to make Beef Wellington. When a friend posted about making an easy recipe, I asked her if she’d share it and she kindly did.
Then I remembered why I have never made Beef Wellington.
There are odd people in my house who would refuse to eat some of the vital ingredients in traditional beef wellington, like mushrooms.
So I decided just to wing it and make up my own almost Beef Wellington recipe.
Turns out that was a tasty decision!
Easy Almost Beef Wellington
INGREDIENTS
4 beef tenderloin steaks
salt and pepper
2 tablespoons olive oil
4 ounces cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon dried onion flakes
1/2 teaspoon parsley flakes
1 teaspoon Lawry’s Seasoned Salt
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
DIRECTIONS
Sprinkle steaks with salt and pepper. In a large cast iron skillet, brown steaks in olive oil for 2-3 minutes on each side. Remove from the skillet and refrigerate until chilled.
Preheat oven to 425 F.
On a lightly floured surface, roll each puff pastry sheet into a 14×91/2 inch rectangle. Cut into two 7-inch squares.
In bowl, combine softened cream cheese with Lawry’s Seasoned Salt, Worcestershire sauce, dried onion, and parsley. Spread over each pastry square almost to the edge, but not quite.
Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak and pinch seams to seal tightly.
Place in a greased 15x10x1-inch baking pan. Cut 4 small slits in top of pastry. Brush with egg.
Bake 25-30 minutes until pastry is golden brown and meat reaches desired doneness (140 degrees for medium done).
Shanna Hatfield