Wellington beef tenderloin

Yield: 4 Servings

Measure Ingredient
½ pack Frozen puff pastry
4 5-oz tenderloins steaks 3/4" thick
1 tablespoon Oil
2 cups Mushroom, finely chopped
3 Scallion, thinly sliced
2 tablespoons Butter
2 tablespoons White wine
⅛ teaspoon Thyme, crushed
⅛ teaspoon Pepper

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 5½ " 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 ½ " 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@.../foodlore Posted to MC-Recipe Digest V1 #610 by Terry Pogue <tpogue@...> on May 13, 1997

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