Beef Wellington-Style Steak Pockets with Mashed Potatoes
Puff pastry makes anything fancy.
$26.76 total
Ingredients & Cost Breakdown
| 1.5 lb beef tenderloin tips | $12.75 |
| 1 sheet puff pastry | $3.50 |
| 1 cup mushrooms, sliced | $3.00 |
| 2 cloves garlic | $0.65 |
| 1 egg, for egg wash | $0.16 |
| 5 potatoes, for mash | $3.00 |
| Butter & milk, for mash | $0.75 |
| Bagged garden salad, side | $2.75 |
| Herbs & salt | $0.20 |
| Total | $26.76 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb beef tenderloin tips
- 1 sheet puff pastry
- 1 cup mushrooms
- 1 head garlic
- 1 egg, for egg wash
- 5 potatoes, for mash
- Butter & milk, for mash
- Bagged garden salad, side
- Herbs & salt
How to Make It
- Sear beef tenderloin tips hard on all sides, 3–4 minutes total; set aside to cool slightly.
- Sauté mushrooms and garlic until browned and dry, about 8 minutes; cool.
- Wrap seared beef and mushroom mixture in puff pastry, sealing the edges; brush with egg wash.
- Bake at 400°F for 20–25 minutes until the pastry is golden and puffed.
- Serve sliced over mashed potatoes with salad on the side.
No-Time-For-That Tip: Let the mushroom mixture cool completely before wrapping — warm filling turns the pastry soggy before it even hits the oven.
Gear for this recipe
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