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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beef Wellington

Source: dLife

A fillet mignon cooked inside of a puff pastry shell with mushrooms.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	419.2

Total Carbs	24.4 g

Dietary Fiber	1.0 g

Sugars	0.9 g

Total Fat	24.4 g

Saturated Fat	4.5 g

Unsaturated Fat	11.0 g

Potassium	100.5 mg

Protein	27.0 g

Sodium	188.0 mg

Dietary Exchanges 24.4 Fat, 0.3 Vegetables, 2.3 Meat, 1.5 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 425 degrees F. Season tenderloin with pepper and place in a lightly greased roasting pan.
Roast for 30 minutes, or until an instant meat thermometer reads 130 degrees F. Cover tenderloin with foil and refrigerate for 1 hour.
Thaw puff pastry at room temperature for 30 minutes. Reheat oven to 425 degrees F. Beat egg with water and set aside.
Meanwhile, heat oil in a heavy skillet over medium-high heat. Throw in the mushrooms, shallots, and garlic.
Cook, stirring sporadically, until vegetables are wilted and all liquid has been absorbed. Stir in parsley and thyme. Set aside.
Unfold the pastry sheet and place on a lightly floured work surface. Roll out to a rectangle, 4 inches longer and 6 inches wider than the tenderloin. Brush the pastry sheet with some of the egg mixture. Spoon mushroom mixture onto the pastry to within 1 inch of the edges.
Place the tenderloin in the center of the mushroom mixture. Fold the pastry over the meat, sealing the ends and edges. Place seam-side down on a heavy baking sheet. If desired, decorate the pastry with small pastry cut-outs, using the remaining egg mixture as your "glue." Bake for 25 minutes, until pastry is golden, and the meat thermometer reads 140 degrees F.
Transfer tenderloin to a serving platter and garnish with fresh herbs (if using). Allow to stand for 5 minutes before carving into slices.