Monday, January 10, 2011

Beef Wellington

I saw a recipe for Beef Wellington on the internet and Jenna saw one in her new Rachel Ray cookbook. Most Wellington recipes have mushroom and a pate, which my family won't eat. We combined a few recipes we found and made it to our liking. It was WONDERFUL! A 'must make again' recipe! We made too much, so will enjoy the leftovers!

Beef Wellington

1 beef tenderloin (2 to 2 1/2 pounds)(We used 4 8 oz filets)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
2 tbsp. butter
1 T olive oil
1 medium onion, finely chopped
2 crushed garlic cloves
bread crumbs
grated Parmesan cheese

Heat the oven to 425°F.

Heat olive oil and butter in a skillet(I used cast iron). Place the beef into the pan. Season with salt and pepper. Sear the meat on both sides and cook for 10-15 minutes--until meat thermometer reads 130°F(I used 140) I took the meat out of the pan and placed in the freezer for 15 minutes.

Heat 1 T butter in a pan and add onion and garlic. Cook until just caramelized.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a large rectangle. Cut into 4. We put down some breadcrumbs, then the onions and then some Parmesan cheese. Put the meat(pat it dry) on top of the breadcrumb mixture. Fold up the puff pastry around the meat. Brush the pastry with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown and a meat thermometer reads 140°F. We turned the 'bundles' over halfway through baking. Let them sit for 10 minutes before eating.

1 comment:

  1. Great job .Thanks for sharing such a fantastic recipe.Keep up writing and giving us many more like this one.
    Beef wellington recipe