Beef Wellington
serves 6
Ingredients:
4 lb beef tenderloin uncut.
Oil for searing
salt & pepper
Duxelles:
1 lb button mushrooms
2/3 cup onion
3 cloves garlic
3/4 cup bread crumbs
2 teaspoons fresh thyme chopped
1/8 teaspoon cayenne pepper
salt pepper
2 frozen puff pastry sheets
1 egg
Directions:
Season tenderloin and sear on all sides
Set aside
Place all ingredients for Duxelles in food processor and mince
Transfer mix to large sauté pan.
Sauté over medium heat until majority of water has evaporated.
Duxelles should be wet but not runny.
Season well.
Preheat oven to 425
Lay puff pastry sheets on flower surface.
Put ends together to form one long sheet
Spread Duxelles over pastry.
Place tenderloin center and roll it up so Duxelles surround tenderloin
Seal edges well.
Use a flat baking tray. NOT A BAKING DISH.
Place Wellington on greased baking tray
Scramble egg
Use pastry brush to coat Wellington evenly with egg.
Place Wellington in oven
Bake for 40 minutes (medium rare).
Remove Wellington and let sit for 5 minutes before slicing.
