Elegant Mushroom Beef Wellington
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3 lbs.beef tenderloin
2 T. soft butter
1 tsp. salt
1/2tsp. pepper
1 pkg pepperidge farm puff pastry sheets (or patty shells)
1 egg
1 Tbsp. water
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MUSHROOM FILLING
1/4 c. butter
1 lb.fresh mushrooms finely chopped
1/2 c.chopped onions
1/2 c. dry sherry (or dry red wine)
1/4 c. snipped parsley
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BROWN SAUCE
2c.beef bouillon (use the canned)
1/2c. dry sherry
3 T. finely chopped onion
1 T. finely chopped carrot
1 T. finely chopped celery
2 sprigs parsley
1 bay leaf crumbled
1/8 tsp. crushed thyme
3 T. dry sherry
2 T. butter
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*Place tenderloin on a rack,spread butter over
top and sides and sprinkle with salt and pepper
Bake 30 minutes at 425. Remove; cool about 30
mins.,pat dry with paper towels. Saute mushroom
filling ingredients;stir until onion is tender
and all liquid is absorbed,Cool. Mix pastry sheets
(or puff pastry) together and roll into a rectangle.
Place tenderloin at the edge of the longer side
of pastry. Spread the mushroom filling over re-
maining surface of pastry leaving a one-inch
margin on each side. Roll meat and pastry, seal
seam and ends securely, and carefully place
seamside down on baking sheet. Mix egg and water
and brush over top and sides of pastry. Bake 30
minutes at 400 or until pastry is golden brown.
Serve with Brown Sauce--Directions below....
Brown sauce---Combine all sauce ingredients except
the 3T.sherry and 2T.butter. Simmer 30 minutes.
Strain through a fine sieve or cheesecloth.
Discard veggies. Stir in remaing 3T.sherry and
simmer 5 minutes. Stir in the butter a little
at a time. Serves 6
Make ahead note: Filling and sauce may be made in the
morning. An hour or so before quests are
due, roast and roll meat and have it ready
to put in the oven.
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