Beef Wellingtons for Two

Andi from Betty Crocker's Andi Cooks helps you make a special entrée with this Valentine’s dinner for two.

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Servings 2

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( 5 ) Ratings

5 Ratings

5 Stars

4 Stars 60%

3 Stars 20%

2 Stars

1 Stars 20%

Member Reviews ( 6 )

58675509-6d7a-401b-abbd-ed74e110590b

ingredients 7
Prep Time 15 min
Total Time 60 min

Ingredients

1/8: teaspoon pepper

2: beef tenderloin steaks, 1 1/2 inches thick (6 oz each)

2: teaspoons olive oil

2: tablespoons sun-dried tomato pesto sauce and spread (from 8-oz jar)

1: can (4 oz) Pillsbury® refrigerated crescent dinner rolls

1: egg, slightly beaten

1: tablespoon cold water

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Directions

1 Heat oven to 375°F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks.
2 In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.
3 Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside.
4 Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.
5 In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.
6 Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time.)

EXPERT TIPS

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Expert Tips

A traditional Beef Wellington is an entire fillet of beef that has been covered with liver pâté or a seasoned mushroom mixture, wrapped in pastry and baked. These individual Wellingtons are perfect for a special Valentine’s dinner.

If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in dough.

Nutrition Information

Review & Comments

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EricaSmith

report Posted Mar. 13, 2012 1:25 PM

I made this using the crescent recipe creations, so it was easier to deal with the pastry. I seared the meat and then baked the finished pastry packet for the recommended time (the outside was nicely browned). The beef was medium rare and so delicious. The pastry was browned and flaky.

belovedamma

report Posted Feb. 17, 2012 5:39 PM

I made this for my husband for Valentine's Day. We cooked it for a while longer than initially called for and both of our steaks were quite rare. Instead of Sundried Tomatoe Pesto, I used Crimini mushrooms with shallots in butter for the sauce. I loved it and the bottom of the pastry was a little crunchy and wonderful. My husband, on the other hand, hated it. So I'm rating it from my perspective.

Loisdking757

report Posted Feb. 14, 2012 7:44 PM

I tired this recipe for valentine's day and it wasn't bad..... I made a few changes to fit my taste....but it came out the oven and it was very pretty..... I would rate this dish a 7.....

BlondieG96

report Posted Feb. 13, 2012 10:07 AM

I made this over the weekend and we really enjoyed this dinner. I didn't cook the beef as long on each side as the recipe called for, so ours turned out pink and tasty. The only down side was that the bottom of the pastry was a little bit soggy (the part baking on the parchment paper). I've made Beef Wellington before using a much higher scale recipe, but in a pinch, this works well.

konekochan

report Posted Feb. 8, 2012 10:52 AM

The other reviewer is exactly right. This is a waste of a beautiful cut of meat. Tenderloin should be cooked to medium, at the most. Whoever wrote this recipe has no business telling people how to cook.