Wellington Beef Tenderloin

Recipe Ingredients

1/2		Frozen puff pastry
4		Tenderloins steaks - 3/4" thick
1 tablespoon	15ml	Oil
2 cups	292g / 10oz	Mushroom - finely chopped
3		Scallion - thinly sliced
2 tablespoons	30ml	Butter
2 tablespoons	30ml	White wine
1/8 teaspoon	0.6ml	Thyme - crushed
1/8 teaspoon	0.6ml	Pepper

Recipe 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 med-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 and , m if desired, wine for 5 to 6 minutes until 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 pastry over meat. If necessary, trim pastry to within 1/2 " of the 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 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 will be medium rare. If necessary, cover pastry loosely with foil during the last 5 minutes to prevent over-browning.

Source:
Michael Lomonaco

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