Wellington Beef Tenderloin

Categories: Beef

Serves: 4 Servings

Ingredients:

1/2 pk Frozen puff pastry
4 5-oz tenderloins steaks 3/4"
-thick
1 tb Oil
2 c Mushroom, finely chopped
3 Scallion, thinly sliced
2 tb Butter
2 tb White wine
1/8 ts Thyme, crushed
1/8 ts Pepper

Instructions:
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

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