MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Classic Beef Wellington
Categories: Beef, Mushrooms, Vegetables, Pastry
Yield: 4 Servings
4 Tenderloin steaks (6 oz ea)
3/4 ts Salt; divided
1/2 ts Pepper; divided
2 tb Olive oil; divided
1 3/4 c Fresh mushrooms; sliced
1 md Onion; chopped
17 1/3 oz Puff pastry; thawed
1 lg Egg; lightly beaten
Sprinkle steaks with 1/2 ts salt and 1/4 ts pepper. In a large
skillet, brown steaks in 1 tb oil for 2 to 3 minutes on each side.
Remove from skillet and refrigerate until chilled.
In the same skillet, saute mushrooms and onion in remaining oil
until tender. Stir in remaining salt and pepper; cool to room
temperature.
Set oven @ 425 F/218 C.
On a lightly floured surface, roll each puff pastry sheet into a
14 x 9-1/2" rectangle. Cut into two 7" squares (use scraps to make
decorative cutouts if desired). Place a steak in the center of each
square; top with mushroom mixture. Lightly brush pastry edges with
water. Bring opposite corners of pastry over steak; pinch seams to
seal tightly.
Place in a greased 15x10x1" baking pan. Cut 4 small slits in top of
pastry. Arrange cutouts over top if desired. Brush with egg.
Bake 25 to 30 minutes or until pastry is golden brown and meat
reaches desired doneness.
Recipe by Kerry Dingwall, Ponte Vedra, Florida
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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