Turkey wellington

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
½ cup Onion chopped fine
½ pounds Mushrooms chopped fine
¼ cup Parsley chopped fine
½ teaspoon Marjoram leaves
2 tablespoons Brandy
2 \N Turkey tenderloins
\N \N (1 - 1 1/2 lb)
1 \N Sheet puff pastry thawed
2½ ounce Smoked turkey ham slices
1 \N Egg beaten

Melt butter over medium heat. Add mushrooms and onion and cook until tender. Add parsley and marjoram, stir in brandy. Simmer until mixture is almost dry. Chill thoroughly. Spray non-stick skillet , heat over high heat until very hot. Sear turkey tenderloins on all sides. Remove and cool. Roll pastry on lightly floured surface to 10 by 16". Cut in half to 10 x 8".

Spread half of the chilled mushroom mixture over each piece to within ½" of all edges. Cover each with a slice of ham. Place a seared tenderloin in the center of each pastry. Gently wrap around tenderloin, sealing edges with water. Decorate with cuts of dough. May be refrigerated for several hours at this point. Arrange on jelly roll pan, seam side down, make a few holes with fork for vents. Brush with beaten egg. Bake in middle of 400 F oven for 20-25 min or until pastry is golden brown. Nutr: 445⅗ kcal, 18.9 gm protein, 29.7 gm fat, 6⅗ gm sat fat, 24½ gm carbo, 643⅘ mg sodium.

Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 19, 98

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