Cabernet Beef Wellington Recipe

• 1 x beef tenderloin - (abt 4 lbs) fat- trimmed
• 1 Tbsp. extra virgin olive oil - (about) Salt to taste Freshly-grnd black pepper to taste
• 1 lb mushrooms
• 1/4 c. Cabernet Sauvignon (or possibly other dry red wine)
• 2 Tbsp. butter or possibly margarine
• 2 Tbsp. chopped shallots
• 1/4 tsp grnd nutmeg
• 1 pkt frzn puff pastry - (14 or possibly 17.3 ounce size) thawed
• 1 lrg egg yolk Watercress sprigs rinsed, crisped Cabernet Bearnaise Sauce (see recipe)

1. Rinse beef and pat dry.
2. If tenderloin tapers, fold tip under to make roast uniformly thick.
3. Tie crosswise at 2-inch intervals with cotton string to create a compact roll.
4. Rub meat with oil and sprinkle with salt and pepper.
5. Set on a rack in a shallow 10- by 15-inch pan.
6. Roast meat in a 425 degree oven till a thermometer inserted in center of thickest part reaches 120 degrees (very rare), about 40 min, or possibly to your taste.
7. Transfer meat to a rimmed plate and let cold 20 min.
8. Add in meat juices and 1/4 c. water to roasting pan and scrape drippings free; pour into a small container, cover, and chill.
9. Cover roast and refrigeratetill cool, at least 4 hrs.
10. Meanwhile, rinse mushrooms, trim off and throw away discolored stem ends, and mince.
11. In a 10- to 12-inch frying pan over medium-high heat, frequently stir mushrooms, wine, butter, shallots, and nutmeg till liquid is evaporated and mushrooms are browned, 20 to 25 min.
12. Let cold, about 15 min.
13. Unfold pastry on a lightly floured board; if there are 2 sheets, stack them.
14. Cut a 1/2-inch-wide strip off 1 edge and reserve.
15. Roll pastry into a neat rectangle 2 inches longer than the roast and 2 inches wider than its circumference.
16. Gently pat mushroom mix over pastry up to 1 inch from edges.
17. Pat beef dry and remove string.
18. Center roast lengthwise on pastry.
19. Brush pastry edges with water.
20. Using both hands, quickly lift 1 long side over meat.
21. Repeat to lift opposite side over meat; press edges together to seal.
22. Mix in pastry ends, overlapping to cover ends of roast; press firmly to seal.
23. Set roast seam down in an oiled rimmed 10- by 15-inch pan.
24. On floured board, roll reserved pastry strip 1/8 inch thick.
25. With the tip of a sharp knife or possibly flour-dusted cookie cutters, cut out decorative shapes, such as leaves.
26. Brush a little water onto 1 side and arrange on roast, moistened-sides down; press gently to hold in place.
27. In a small bowl, beat egg yolk to blend with 1 Tbsp.
28. water.
29. Brush mix over pastry.
30. Bake Wellington in a 400 degree oven till pastry is richly browned, 25 to 30 min.
31. With 2 wide spatulas, transfer roast to a platter.
32. Let rest 15 to 20 min.
33. Garnish with watercress.
34. Cut roast crosswise into 1-inch-wide slices.
35. Serve with Cabernet Bearnaise Sauce and salt and pepper to taste.
36. This recipe yields 12 servings.
37. Comments: Up to 1 day ahead, roast meat and cook mushrooms; refrigerateseparately, airtight.
38. Up to 4 hrs ahead, wrap meat in pastry; cover and chill.
39. Bake just before serving; meat reheats but doesn't cook further.
40. To serve sauce warm, make while the roast rests; otherwise, make up to 2 hrs ahead and let stand at room temperature.

beef tenderloin, extra virgin olive oil, mushrooms, cabernet sauvignon, butter, shallots, nutmeg, pastry, egg yolk

Taken from cookeatshare.com/recipes/cabernet-beef-wellington-96901 (may not work)