8 servings

How to Make It

Step 1

Melt 3 tablespoons butter in a large skillet over medium heat; add beef, and cook 3 minutes on each side or until browned. Remove from skillet; sprinkle with salt and pepper, and let cool.

Step 2

Melt remaining 2 tablespoons butter in skillet; add mushrooms, and sauté 5 minutes. Stir in sherry.

Step 3

Unfold pastry sheets on a lightly floured surface; roll to 1/8-inch thickness, and cut into fourths. Place 1 fillet in center of each square; top with mushroom mixture. Bring opposite corners of squares together over beef, gently pressing to seal. Place on a baking sheet; brush with egg white.

Step 4

Bake at 425° on the lowest oven rack for 25 to 30 minutes or until golden.

Step 5

Melt 1 1/2 tablespoons butter in skillet; whisk in flour. Cook, whisking constantly, 2 to 3 minutes or until lightly browned. Add tomato paste; cook, stirring constantly, 1 to 2 minutes. Gradually whisk in broth. Add bay leaf; simmer 20 minutes. Pour through a wire-mesh strainer into a bowl. Serve sauce with Beef Wellingtons.

Ratings & Reviews

Nene55's Review

December 09, 2012

jacapizzo's Review

September 27, 2011
I made a sherry cream sauce for them instead of the tomato sauce but the wellingtons were awesome.