Best Easy Beef Wellington

By harlan-2

Drippingly yummy beef wellington! With Harlans special touch to make it as easy as possible!

Ingredients

• Faux Pate:
• 2 1/2 pounds beef tenderloin
• 4 tablespoons butter
• 1 onion, chopped
• 1/2 cup sliced fresh mushrooms (white button)
• 2 tablespoons butter, softened
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg yolk, beaten
• 1 (10.5 ounce) can beef broth
• 2 tablespoons red wine
• salt and pepper to taste
• 1/2 cup tightly packed fresh basil leaves and
• 1/2 cup fresh parsley leaves and
• 1/4 cup grated Parmesan cheese

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter.

Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

Spread faux pate over beef. Top with onion and mushroom mixture.


Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

OPTIONS:
Bake it at 400 degrees F for 30-35 minutes, which got the pastry just barely golden and the meat medium rare. But again -- a thermometer is definitely helpful in this recipe!

Faux Pate:
Use Pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese.

Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth. Spread this mixure over the beef and top with the onion and mushroom mixture.