Recipe Box

Tenderloin Beef Wellington

Posted

Ingredients:

2.5 lb center cut beef tenderloin
1/2t ground black pepper
1 egg
1T water
1T butter
4oz Pate
2c finely chopped mushrooms
1 med onion, finely chopped
2T all-purpose flour
1 puff pastry sheet thawed

Preheat oven to 425°. Place beef into a lightly greased roasting pan. Roast until an instant-read thermometer reads 130°. Cover and refrigerate 1 hour.

Reheat oven to 425°. Beat egg and water in a small bowl with fork.
Heat butter in skillet over medium/high heat and add mushrooms, onion and pate.  Cook until tender until all liquid is evaporated, stirring often.

Sprinkle the work surface with flour. Unfold and roll the pastry sheet into a rectangle 4" long by 6" wider than the beef.

Brush the pastry sheet with egg mixture; spoon mushroom mixture onto pastry sheet to within 1" from edges.  Place beef in center of the mushroom mixture. Fold pastry over beef and press to seal.

Place seam-side down onto baking sheet , and tuck ends under to seal. Place seam side down onto baking sheet, and tuck ends under to seal.

Brush pastry with egg mixture, and bake 25min or until pastry is golden brown and thermometer read 140°. ■

Submitted by Sheila Nugent, Benton House of Alpharetta

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment
This month's issue

Farrah Haidar, left, and Hala Yassine, are two of the seven sisters involved in Seven Sisters Scones in Johns Creek, offering their customers a modern take on a traditional breakfast treat.
Read more page 20.


 

 

THINGS TO DO THIS MONTH...
December 2017 Calendar of Events...

Read more

CONTACT US...
770.442.3278 | 770.475.1216 (fax)

Read more