Beef Wellingtons for Two

  6 reviews
  • 15 min prep time
  • 60 min total time
  • 7 ingredients
  • 2 servings


teaspoon pepper
beef tenderloin steaks, 1 1/2 inches thick (6 oz each)
teaspoons olive oil
tablespoons sun-dried tomato pesto sauce and spread (from 8-oz jar)
can (4 oz) Pillsbury™ refrigerated crescent dinner rolls
egg, slightly beaten
tablespoon cold water


  1. 1 Heat oven to 375°F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks.
  2. 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. 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. 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. 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. 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.)




Nutrition Information

Recipe Step Photos

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