Open-Faced Beef Wellington

From Cook's Country | February/March 2011

Why this recipe works:

We used frozen puff pastry for our Open-Faced Beef Wellington instead of making pastry from scratch. We traded in the roast for tenderloin steaks, which cooked in a matter of minutes instead of hours. To boost the flavor of our makeshift beef Wellington, we made a quick pan sauce using the… read more

We used frozen puff pastry for our Open-Faced Beef Wellington instead of making pastry from scratch. We traded in the roast for tenderloin steaks, which cooked in a matter of minutes instead of hours. To boost the flavor of our makeshift beef Wellington, we made a quick pan sauce using the drippings from our meat combined with cremini mushrooms, wine, and chicken broth.

less

Serves 4

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection