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Wild West Wellingtons

This spicy spin-off of traditional beef Wellington is so attractive that it's perfect for a special occasion. If you like your food extra spicy, choose a hot salsa rather than mild or medium. —Jenni Dise, Phoenix, Arizona
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 servings


  • 2 beef tenderloin steaks (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 ounces cream cheese, softened
  • 1/4 cup canned chopped green chiles
  • 1/2 sheet frozen puff pastry, thawed
  • 2 teaspoons beaten egg
  • 1/2 teaspoon water
  • Salsa, optional


  • Sprinkle steaks with salt, cumin and pepper. In a large nonstick skillet, brown steaks on both sides; remove and keep warm. In a small bowl, combine cream cheese and chiles; set aside.
  • On a lightly floured surface, roll pastry into a 16x12-in. rectangle. Cut into two 12x8-in. rectangles. Place a steak on one side of each rectangle; top with cream cheese mixture. Fold pastry over meat; seal seams. Place seam side down on a lightly greased baking sheet.
  • Combine egg and water; brush over pastry. Bake at 400° for 18-22 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Serve with salsa if desired.
Nutrition Facts
1 each: 644 calories, 35g fat (12g saturated fat), 148mg cholesterol, 773mg sodium, 37g carbohydrate (1g sugars, 5g fiber), 44g protein.
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