Beef Wellington

• annokset: 8

Ainekset

For the Beef Wellington:

•1 (3-4 lb.) beef tenderloin

•½ cup minced shallots

•2 tbsp. margarine or butter

•1 (8 oz.) package mushrooms, minced

•¼ cup snipped parsley

•3 strips bacon, sautéed and crumbled (optional)

•1 tbsp. Dijon mustard

•½ tsp. dried thyme, crumbled

•¼ tsp. salt

•¼ tsp. pepper

•1 (17 ¼ oz.) package frozen puff pastry sheets, thawed

•1 egg, beaten

•1 tsp. water

For the Sauce:

•1 (10 ½ oz.) can consomme

•1 tbsp. margarine or butter

•¼ tsp. pepper

•¼ tsp. dried rosemary, crumbled

•2 tbsp. cornstarch

•⅓ cup Marsala wine (or substitute Madeira wine)

Ohjeet

Prepare the Beef:

1.Arrange tenderloin on a rack in a shallow roasting pan. Tuck under the “tail” and insert a meat thermometer into the thickest part.

2.Roast in a preheated 425°F oven to desired doneness:

•Rare: 35-40 minutes (140°F)

•Medium: 40-45 minutes (150°F)

Note: If needed, increase cook time to 50-55 minutes for optimal crust and meat doneness.

3.Let cool. Remove the meat thermometer. Refrigerate.

Prepare the Mushroom Filling:

1.Sauté shallots in margarine until tender.

2.Add mushrooms and cook until liquid is absorbed (10-15 minutes). Stir in parsley, bacon (if using), mustard, thyme, salt, and pepper.

3.Let cool to room temperature.

Wrap the Beef in Pastry:

1.Lay 2 sheets of puff pastry on a lightly floured surface, overlapping ½ inch. Seal by dampening edges with water and pressing together.

2.Roll the pastry into a rectangle large enough to wrap around the tenderloin.

3.Spread the mushroom mixture onto the pastry, leaving a 1-inch margin on all sides.

4.Place the roast, top-side down, on the pastry. Wrap the pastry over the beef and seal all edges by moistening with water. Trim excess pastry if necessary.

5.Place the seam-side down on a greased baking sheet. Use any extra pastry to decorate.

6.Cover and refrigerate for several hours or overnight.

Bake:

1.Preheat the oven to 375°F.

2.Remove the beef from the refrigerator 1 hour before baking. Brush the pastry with a mixture of beaten egg and water. Pierce the crust in a few places to allow steam to escape.

3.Bake uncovered for 40-50 minutes, or until the pastry is golden. Let stand 10 minutes before slicing.

Prepare the Sauce:

1.In a small saucepan, combine consomme, margarine, pepper, and rosemary. Heat through.

2.Dissolve cornstarch in Marsala wine, then stir into the saucepan. Cook over medium heat, stirring constantly, until thickened.