Beef Wellington

By gstark

Ingredients

• 4 beef tenderloin steaks (6 ounces each)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 1-3/4 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg, lightly beaten

Details

Adapted from tasteofhome.com

Preparation

Step 1

Directions

Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 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.
On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut into two 7-in. 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 on a greased 15-in. x 10-in. x 1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg.
Bake at 425° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.