Beef Wellington
- 3 tbsp olive oil
- 8 oz baby portobellos, cleaned, finely sliced
- 6 None shallots, peeled, finely diced
- 1 sprig fresh thyme, leaves chopped
- 2 lb beef tenderloin
- 10 oz frozen puff pastry, thawed
- 2 None egg yolks, whisked with 3 tbsp water
- Heat 1 tbsp oil in a pan. Saute mushrooms and shallots until liquid evaporates. Season and sprinkle with thyme. Meanwhile, in a separate pan, heat remaining oil over high heat. Sear beef for 8-12 mins, until browned on all sides. Season then remove from pan and let cool.
- Roll 1/2 of puff pastry out into a 18x9 inch rectangle. Cut 3-4 thin strips (around 1/3 inch wide) from short side of rectangle. Roll out remaining dough into a 14 inch square. Spread mushroom mixture over smaller square, leaving a 1 inch margin. Place beef tenderloin in center.
- Brush edges with egg yolk then drape larger piece of puff pastry over top. Press puff pastry firmly into sides and seal edges, crimping with a fork. Brush with remaining egg yolk then place pastry strips in a lattice pattern over top. Brush with egg yolk. Chill for 30 mins.
- Meanwhile, preheat oven to 400u0b0F. Place beef on a baking tray lined with parchment paper and bake for 15 mins. Reduce heat to 350u0b0F and bake for 25 mins (internal temperature should be 145u0b0F). Let rest for 10 mins then slice.
olive oil, baby portobellos, shallots, thyme, beef tenderloin, pastry, egg yolks
Taken from recipes-plus.com/api/v2.0/recipes/31072 (may not work)