Open-Faced Beef Wellington
This decadent dish usually takes hours to prepare. Our version comes together in a fraction of the time.
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 drippings from our meat combined with cremini mushrooms, wine, and chicken broth.
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