Open-Faced Beef Wellington
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Appears in Cook's Country February/March 2011
This decadent dish usually takes hours to prepare. Our version comes together in a fraction of the time.
WHY THIS RECIPE WORKS
We used frozen puff pastry for our Open-Faced Beef Wellington instead of making pastry from scratch. We traded in the roast for tenderloin steaks, which cooked in a matter of minutes instead of hours. To boost the flavor of our makeshift be...
