beef wellington

i made this for dh when we were first dating. Its one of the reasons he fell inlove with me. Its a very expensive cut of meat at $15/lb...you have to ask the butcher for it.


 


1 beef tenderloin (3-4lbs)


1package frozen ready to use puff pastry


1/2 lb mushrooms, finely chopped


2 tablespooms butter


8oz herb and garlic cream cheese


1/4 cup seasoned dry breadcrumbs


2 tablespoons white wine


1tablespoon fresh chopped chives


1/4 teaspoon salt


1 egg beaten + 1 tablespoon cold water


preheat oven to 425F


tie meat at 1" intervals w/ string. place meat on a rack in baking pan. raost 45-50 mins or until meat themometer reads 135F. remove from oven and cool 30 mins in refridgerator. remove string


thaw puff pastry according to package directions


cook and stir mushrooms in butter in a large skillet for 10 mins or until liquid evaporates. add cream cheese, bread crumbs, wine, chives, and salt. stir well. cool.


on a lightly floured surface, overlap pastry sheets 1/2" to form a 14X12 rectangle, press edges together and seal. Trim length of pastry 2 1/2" longer than length of meat.


spread mushroom mizture over top and sides of meat. PLace meat in center of puff pastry. fold pasrty over meat, seal the edges. brush with egg wash. place o grease jelly role pan. bake 20-25 mins or until golden brown

Posted on April 23, 2010 at 12:27 pm
jess143
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09/19/2009
jess143

jess143

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(1) Comment

prinncessjennifer
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prinncessjennifer

Sounds yummy!  Thanks for posting!

Posted on April 26, 2010 at 9:55 am

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