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Beef Wellington Variation

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Why I Love This Recipe

I originally found a similar recipe on which used a cream sauce which I didn't particularly like so I substituted the boursin cheese. I also found pre-cooking the shell kept the shell crispy. My husband requests this meal for every birthday, anniversary, etc. He likes his really well done though, so I cook it most of the way through on the grill/broiler before assembling his. You can throw some asparagus onto the pan for the last 10 minutes of cooking for a quick side dish.

Ingredients You'll Need

3 cloves garlic, crushed
1/2 onion, thinly sliced
1/4 teaspoon freshly ground black pepper
2 oz. boursin cheese
1 sheet frozen puff pastry pre-formed shells, kept frozen
1 tablespoon Worcestershire sauce
2 (4 ounce) beef tenderloin filets
salt to taste
fresh thyme leaves (optional)


Preheat oven to temperature required of puff pastry- usually 350 degrees.

Cook the garlic, onion and pepper in a saucepan over medium-low heat until softened and you can smell the garlic. Turn off the heat, cover, and set aside. Keep warm.

Cook puff pastry according to package directions. Set aside. Turn oven off.

Grill, broil, or pan-sear meat to desired doneness. (Beef Wellington is usually rare but my family won't touch it)

Take tops off of the pastry shell and set tops aside. Place a fillet onto the center of each pastry shell, and spoon some of the onion/garlic mixture over the top. Place 1 oz of the boursin cheese on top of each fillet.

Bake without pastry tops for about 5 minutes in the now cooling oven, until the cheese is nicely browned. Drizzle the Worcestershire sauce over the pastries.

To serve, place each pastry on a serving plate and top with the pastry shell top. Garnish with a sprig of thyme.

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