Wellington-Style Beef Tenderloin

Categories: Beef

Serves: 4 Servings

Ingredients:

1 Sheet frozen puff pastry
4 Beef tenderloin steaks (4 to
-5 oz), cut 3/4 inch thick
1 tb Cooking oil
2 c Fresh mushrooms, finely
-chopped
3 Green onions, thinly sliced
2 tb Butter or margarine
2 tb Dry white wine, optional
1/8 ts Dried 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 the top loin steaks, cut
each steak in half crosswise.

In a large skillet brown tenderloin or top loin steaks in hot oil over
medium-high heat for 1 minute on each side. Drain on paper towels. Set
aside.

In the same skillet cook mushrooms and onions in hot butter or margarine
and, if desired, wine for 5 to 6 minutes or till 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-inch square.
Cut into four 5 1/2-inch squares. Place some of the mushroom mixture in the
center of each square. Place a steak on top. Fold pastry over meat. If
necessary, trim pastry to within 1/2 inch of edge of meat. Reserve pastry
trimmings. Turn bundles over. If desired, cut small shapes from
trimmings; moisten with water and place on top of bundles. Bake bundles,
pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a
425 F 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 425 F oven for 30 minutes. (Meat will be medium-rare.) If
necessary, cover pastry loosely with foil during the last 5 minutes to
prevent overbrowning.

Recipe is from _Better Homes and Gardens Great Cooking for Two_.
Posted to EAT-L Digest 11 Dec 96

Recipe by: Felicia Pickering, Eat-L

From: Betsy Burtis

Date: Thu, 12 Dec 1996 07:06:02 -0500

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