Open-Faced Beef Wellington

Name: Open-Faced Beef Wellington
Yield: Serves 4
Cuisine: American
Ingredients: 1 (9 1/2 by 9-inch) sheet, puff pastry, thawed; 4 , center-cut tenderloin steaks, about 1 1/2 inches thick; , Salt and pepper; 1 tablespoon, vegetable oil; 4 tablespoons, unsalted butter, cut into 4 pieces; 10 ounces, cremini mushrooms, sliced thin; 1 , shallot, minced; 1/2 cup, red wine; 1/4 cup, low-sodium chicken broth; 1 tablespoon, finely chopped fresh parsley

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Appears in Cook's Country February/March 2011

SERVES4

TIME30 minutes

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...

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