Beef Wellington

By Dottiejk

Ingredients

• 1 pound mushroom; finely chopped
• 1 onion; finely chopped
• Salt and pepper to taste
• 1 teaspoon thyme
• 3 tablespoon Butter
• 3 tablespoon heavy cream
• 2-1/2 pound beef tenderloin
• frozen puff pastry dough
• commercial pate de foie gras
• 1 egg; beaten

Preparation

Step 1

Place mushrooms in food processor and grind for five to 10 seconds until
very finely chopped. Add onions and season with salt, pepper, and thyme.

Put about a tablespoon of butter in a preheated skillet and add the
mushroom mixture to the skillet. Cook for about three or four minutes until
the mushrooms are nice and brown. Add a few tablespoons of heavy cream,
then bring to a boil. Remove from heat and chill in the refrigerator.

Use a whole beef tenderloin to make about 10 servings. Remove any excess
fat and cut the tenderloin into one to two inch fillets.

Place one tablespoon of butter in a heavy skillet and heat the butter on
high heat. Sear each filet on each side just until the outside is brown. Do
not overcook. After each filet is browned, place in the refrigerator while
searing the rest of the filets.

Lay out sheets of puff pastry dough and trim along the fold lines to form a
cross.

Spread about two tablespoons of the mushroom mixture in the center of the
cross. Place a filet on top of the mushrooms and top with a very thin slice
of pate and another tablespoon of mushrooms. Season with a little salt.

Fold the edges of the pastry dough together and pinch the edges to seal.
Turn the mini-Wellington over so that it is seam-side down, then brush the
top with a little beaten egg. Continue until all the filets are wrapped.
The individual portions can be refrigerated and cooked the next day, or
frozen for later use.

To cook, preheat a baking sheet in a 375 °F oven. Cut small slits in the
pastry dough to allow the steam to escape and gently place the Wellington
seam-side down on the baking sheet. Bake until the pastry is golden brown -
about 35 minutes to an hour, depending upon how done you would like the
filet.

From frozen state - bake 375 °F for one hour.