Subj : Olde-School Recipes - 45
To   : All
From : Dave Drum
Date : Tue Jan 21 2025 14:04:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Beef Wellington
 Categories: Beef, Mushrooms, Vegetables, Pastry
      Yield: 4 servings
 
      4    Tenderloin steaks (6 oz ea)
    3/4 ts Salt; divided
    1/2 ts Pepper; divided
      2 tb Olive oil; divided
  1 3/4 c  Sliced fresh mushrooms
      1 md Onion; chopped
 17 1/3 oz Puff pastry; thawed
      1 lg Egg; lightly beaten
 
  Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon
  pepper. In a large skillet, brown steaks in 1 tablespoon
  oil for 2-3 minutes on each side. Remove from skillet
  and refrigerate until chilled.
  
  In the same skillet, saute mushrooms and onion in
  remaining oil until tender. Stir in remaining salt and
  pepper; cool to room temperature.
  
  Set oven @ 425ºF/218ºC.
  
  On a lightly floured surface, roll each puff pastry
  sheet into a 14" X 9 1/2" rectangle. Cut into two 7"
  squares (use scraps to make decorative cutouts if
  desired). Place a steak in the center of each square;
  top with mushroom mixture. Lightly brush pastry edges
  with water. Bring opposite corners of pastry over steak;
  pinch seams to seal tightly.
  
  Place in a greased 15" X 10" X 1" baking pan. Cut 4
  small slits in top of pastry. Arrange cutouts over top
  if desired. Brush with egg.
  
  Bake 25-30 minutes or until pastry is golden brown and
  meat reaches desired doneness.
  
  Kerry Dingwall, Ponte Vedra, Florida
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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