Tenderloin Beef Wellington


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

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