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Elegant Beef Wellington

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Ingredients

  • 3 teaspoons olive oil, divided
  • 8 tenderloin fillets, 1 inch thick about 5 ounces each
  • 1 pound of mushrooms, finely chopped
  • 1/3 cup dry red wine
  • 1/3 cup finely chopped green onions
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package frozen puff pastry sheets
  • 1 egg, beaten with 1 teaspoon water
  • 1 package of Boursin cheese

Details

Servings 8

Preparation

Step 1

1. Heat 2 teaspoons of oil in a large skillet until hot. Add fillets in sear 3 min. over medium-high heat, turning once. Steak will only be partially cooked at this point. Remove from heat and drain stakes on paper towel. Chill.
2. Thawed pastry 20 min. Heat remaining 1 teaspoon of oil in the same skillet. Add mushrooms and stir until tender. Add wine and cook 2 to 3 min. Stir in green onions, time, salt and pepper. Cook 1 min. longer. Remove from heat and cool. Add approximately 1/2 of the cheese to taste.
3. On a lightly floured surface, roll each pastry into a 14 in. square. Cut each sheet into four (7 inch) squares. Place about 2 teaspoons of mushroom mixture in the center of each square. Place a filet on top of each. Brust pastry edges with egg wash and wrap around each stake, pinching edges to seal. Place on ungreased baking sheet, seam side down.
4. Decorate tops with pastry trimmings, if desired. Bake at 375° for 10 to 25 min. or until pastry is golden. If necessary, cover loosely with foil during the last 5 min. to prevent over browning.

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