Wellington-style beef tenderloin

4 Servings

Ingredients

Quantity Ingredient
1 Sheet frozen puff pastry
4 Beef tenderloin steaks (4 to 5 oz), cut 3/4 inch thick
1 tablespoon Cooking oil
2 cups Fresh mushrooms, finely chopped
3 Green onions, thinly sliced
2 tablespoons Butter or margarine
2 tablespoons Dry white wine, optional
⅛ teaspoon Dried thyme, crushed
⅛ teaspoon Pepper

Directions

To thaw pastry, let stand at room temperature for 20 minutes. Or, thaw overnight in the refrigerator. Meanwhile, if using the top loin steaks, cut each steak in half crosswise.

In a large skillet brown tenderloin or top loin steaks in hot oil over medium-high heat for 1 minute on each side. Drain on paper towels. Set aside.

In the same skillet cook mushrooms and onions in hot butter or margarine and, if desired, wine for 5 to 6 minutes or till tender and liquid has evaporated. Remove skillet from the heat. Stir in thyme and pepper. Unfold pastry and place on a lightly floured surface. Roll into an 11-inch square.

Cut into four 5½-inch squares. Place some of the mushroom mixture in the center of each square. Place a steak on top. Fold pastry over meat. If necessary, trim pastry to within ½ inch of edge of meat. Reserve pastry trimmings. Turn bundles over. If desired, cut small shapes from trimmings; moisten with water and place on top of bundles. Bake bundles, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a 425 F oven for 18 minutes. (Meat will be medium-rare.) Note that these may be frozen prior to baking for up to 3 months. To serve, unwrap and place, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a 425 F oven for 30 minutes. (Meat will be medium-rare.) If necessary, cover pastry loosely with foil during the last 5 minutes to prevent overbrowning.

Recipe is from _Better Homes and Gardens Great Cooking for Two_.

Posted to EAT-L Digest 11 Dec 96 Recipe by: Felicia Pickering, Eat-L From: Betsy Burtis <ebburtis@...> Date: Thu, 12 Dec 1996 07:06:02 -0500

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