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Awesome Individual Beef Wellingtons with Mushroom Sauce


Individual Beef Wellingtons with Mushroom Sauce recipe














1 pound mushrooms
¼ cup butter
or margarine
1 medium onions
3 cups bread crumbs
¼ teaspoon thyme
½ teaspoon black pepper
1 teaspoon salt
1 pound puff pastry
8 beef, steak
rib eye, 1 inch thick by 3 x 5 inches
2 large eggs
4 teaspoons water


Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining mushrooms and extra stems. In a large skillet over medium heat, melt butter, add mushrooms and onions and cook for 5 minutes or until all liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and cool.

Prepare puff pastry as package directs. Cut 8 rectangular pieces and reserve scraps. Place ⅓ cup of mushroom mixture in the centre of each pastry rectangle, top with steaks and 1 whole mushroom each.

In a small bowl, beat egg whites and 2 teaspoon of water with a fork. Brush pastry edges. Fold pastry over steak and mushroom; overlap edges and press to seal. Roll out scraps, cut into leaf or other designs.

Brush backs with egg white and arrange on pastry rectangles. Place on cookie sheet. Refrigerate for 2 to 3 hours. Let meat sit at room temperature, about 30 minutes before baking.

Preheat oven to 400℉ (200℃). In a cup, beat egg yolk with 2 teaspoon water, brush over pastry. Bake 23 minutes for rare, 25 minutes for medium.

This can be served with asparagus tips, baby carrots, and broiled tomato halves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 56350% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 797mg 33%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 14%
Sugars g
Protein 26g
Vitamin A 5% Vitamin C 4%
Calcium 9% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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