Wellington Beef Tenderloin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 package: Frozen puff pastry,
4: 5-oz tenderloins steaks 3/4" thick,
1 tbsp: Oil,
2 cup: Mushroom, finely chopped
3: Scallion, thinly sliced
2 tbsp: Butter,
2 tbsp: White wine,
1/8 tsp: Thyme, crushed
1/8 tsp: Pepper,
Directions:
To thaw pastry, let stand at room temperature for 20 minutes. Or, thaw
overnight in the refrigerator. Meanwhile, if using thje top loin steaks,
cut each steak in half crosswise. In a large skillet brown tenderloin or
top loin steaks in hot oil over med. hight heat for 1 minute on each side.
Drain on paper towels. Set aside. In the same skillet cook mushrooms and
onions in hot butter and ,m if desired, wine for 5 to 6 mintues til tender
and liquid has evaporated. Remove skillet from the heat. Stir in thyme and
pepper. Unfold pastry and place on a lightly floured surface. Roll into an
11" square. Cut into four 5 1/2 " squares. Place some of the mushroom
mixture in the center of each square. Place a steak on top. Fold pazstry
over meat. If necessary, trim pastry ot winin 1/2 " of the edge of meat.
Reserve pastry trimmings. Turn bundles over. If desired, cut small shapes
from trimmings; moisen with water and place on top of bundles. Bake
bundles, pastry side up, on a rack ina shallow baking pan. Bake, uncovered,
ina 425F oven for 18 minutes. Meat will be medium rare. Note that these may
be frozen prior to baking for up to 3 months. To serve, unwrap and place,
pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a
425F oven for 30 minutes. Meat wil be medium rare. If necessary, cover
pastry loosely with foil during the last 5 minutes to prevent overbrowning.
Recipe by: mnhan063@sivm.si.edu/foodlore Posted to MC-Recipe Digest V1 #610
by Terry Pogue on May 13, 1997
Source from luhu.jp
overnight in the refrigerator. Meanwhile, if using thje top loin steaks,
cut each steak in half crosswise. In a large skillet brown tenderloin or
top loin steaks in hot oil over med. hight heat for 1 minute on each side.
Drain on paper towels. Set aside. In the same skillet cook mushrooms and
onions in hot butter and ,m if desired, wine for 5 to 6 mintues til tender
and liquid has evaporated. Remove skillet from the heat. Stir in thyme and
pepper. Unfold pastry and place on a lightly floured surface. Roll into an
11" square. Cut into four 5 1/2 " squares. Place some of the mushroom
mixture in the center of each square. Place a steak on top. Fold pazstry
over meat. If necessary, trim pastry ot winin 1/2 " of the edge of meat.
Reserve pastry trimmings. Turn bundles over. If desired, cut small shapes
from trimmings; moisen with water and place on top of bundles. Bake
bundles, pastry side up, on a rack ina shallow baking pan. Bake, uncovered,
ina 425F oven for 18 minutes. Meat will be medium rare. Note that these may
be frozen prior to baking for up to 3 months. To serve, unwrap and place,
pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a
425F oven for 30 minutes. Meat wil be medium rare. If necessary, cover
pastry loosely with foil during the last 5 minutes to prevent overbrowning.
Recipe by: mnhan063@sivm.si.edu/foodlore Posted to MC-Recipe Digest V1 #610
by Terry Pogue
Source from luhu.jp
Tags
Beef