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All Recipes > Elegant Beef Wellingtons

Whole Tenderloin (beef) $27.50/lb

Elegant Beef Wellingtons

Source: John Cheshire’s Grandmother


  • 4 (4-ounce) beef tenderloin steaks
  • 1  1/2 tsp garlic salt
  • 1/8 tsp pepper
  • 2 Tbs. butter or margarine, melted
  • 1/2 pound finely chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup dry sherry
  • 2 Tbs. minced fresh parsley
  • 4 commercial frozen puff pastry patty shells thawed
  • 1 eggs lightly beaten
  • 1/3 cup chopped onion
  • 6 fresh mushrooms sliced
  • 2 Tbs. butter or margarine, melted
  • 2 Tbs. all purpose flour
  • 1 (10 ½ oz) can beef broth undiluted
  • 1/2 cup Burgundy or other dry red wine
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp salt
  • Dash pepper
  • 1 bay leaf


  1. Sprinkle steaks with garlic salt and 1/8 tsp pepper.  Sauté steaks in 2 tablespoons melted butter in a large skillet 2 to 4 minutes on each side.  Remove steaks from skillet, reserving drippings in skillet.  Drain steaks on paper towels.  Cover and chill.
  2. Add chopped mushrooms, ¼ cup chopped onion, sherry and parsley to drippings in a skillet.  Sauté over medium heat until onion is tender and liquid evaporates.  Spread mushroom mixture evenly over top of chilled steaks.
  3. Roll out each patty shell to 6 inch square on a lightly floured surface.  Place steaks, mushroom side down, on pastry squares.  Brush edges of pastry with beaten egg.  Fold pastry over meat, pinching steams and ends to seal.  Place seam side down in a greased 15x10.1 inch jelly roll pan.  Brush with any remaining beaten egg.  Bake at 425 for 15 to 20 minutes or until golden brown.
  4. Sauté 1/3 cup onion and sliced mushrooms in 2 tablespoons melted butter in a medium skillet until vegetables are tender.  Add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add broth and wine.  Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.  Stir in Worcestershire sauce, salt and pepper.  Add bay leaf.  reduce heat to low; simmer 10 minutes.  Remove and discard bay leaf.  Serve beef Wellingtons with sauce.

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