Christmas Main Course Recipes
~ Beef Wellington ~
Ingredients:
1/2 pkg. (17 oz.) Frozen Puff Pastry Sheets
2-2 1/2-lb. Beef tenderloin
Black pepper
All-Season-Season Salt
1 egg
1 tbsp. water
1 tbsp. butter
2 cups finely chopped mushrooms
1 finely chopped onion
Directions:
Place beef in greased roasting pan.
Season with
pepper and season salt, as desired.
Roast at 425°F. for 30 minutes
Cover and refrigerate 1 hr.
Thaw pastry sheet at room temperature 40 min.
Preheat oven to 425°F.
Mix egg and water.
Heat butter in skillet over medium-high heat.
Cook mushrooms and
onion until vegetables
are tender and liquid is evaporated.
Unfold pastry on lightly floured surface.
Roll into rectangle 4"
longer and 6" wider than beef.
Brush with egg mixture. Spoon
mushroom mixture onto pastry
to within 1" of edges. Place beef in
center of mushroom mixture.
Starting at long sides, fold pastry over
beef. Fold in ends. Press edges to seal.
Place seam-side down on
baking sheet. Brush with egg mixture.
Bake for 25 min. or until golden
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