Beef Wellington with Puff Pastry Recipe
Prior to the belief of many people, a traditional Beef Wellington with Puff Pastry recipe was different from what it is now. Before the puff pastry was used, the earlier cooks used to use a simple dough. It was only later on that the French puff pastry was found to be the better option to hold and bake the beef.
Ingredients
- 2½ lbs. Beef Tenderloin
- 8 ounces Puff Pastry Sheets, thawed
- 2 cups Mushrooms, chopped finely
- 1 medium Onion, chopped finely
- 1 tablespoon Butter
- 1 tablespoon Water
- 1 Egg
- Black Pepper, ground
Directions
Preheat oven to 425°F. Place beef on lightly greased roasting pan. Season with black pepper. Roast for 30 minutes or until meat thermometer reads 130°F. Cover pan and refrigerate for an hour.
Reheat oven to 425°F. Beat egg with water in small bowl with fork or whisk.
Over medium-high heat, heat butter in a 10-inch skillet. Add onion and mushrooms and cook until mushrooms become tender and liquid has evaporated.
Unfold pastry sheet on lightly floured surface. Roll out the sheet into rectangle 4×6 inches longer and wider than the beef. Brush each pastry sheet with the egg wash. Spoon mushroom mixture onto pastry sheet within 1-inch from edge. Place bee in the middle of the mushroom mixture.
Fold the pastry over beef and press to seal. Place onto a baking sheet, with the seam sides facing down. Tuck the ends beneath to seal. Again, brush pastry with egg mixture.
Bake for 25 minutes or until pastry has turned golden brown. Serve the Beef Wellington with Puff Pastry recipe to your guests.
Tips
You can serve this dish with green beans amandine.
