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serves 6

Ingredients:

3 lb beef tenderloin
oil for searing
salt & pepper

Duxelles:
1 1/2 lb button mushrooms
2/3 cup onion
3 gloves garlic
3/4 cup bread crumbs
2 teaspoons fresh thyme chopped
1/8 teaspoon cayenne pepper
1/4 tea nut meg
salt pepper

2 frozen puff pastry sheets
1 egg

3 cups beef gravy

1 lb broccoli
2 table spoons butter

potatoes dish

Directions:

Season tenderloin and sear on all sides
Set aside

Place all ingredients for Duxelles in food processor and mince
Transfer mix to large sauté pan.
Sauté over medium heat until majority of water has evaporated.
Duxelles should be wet but not runny.
Season well.

Preheat over to 475
Lay puff pastry sheets on flower surface.
Put ends together to form one long sheet
Spread Duxelles over pastry.
Place tenderloin center and roll it up so Duxelles surround tenderloin
Seal edges well.
Use a flat baking tray. NOT A BAKING DISH.
Place Wellington on greased baking tray
Scramble egg
Use pastry brush to coat Wellington evenly with egg.
Place Wellington in oven
Bake for 40 minutes (medium rage).
Remove Wellington and let sit for 5 minutes before slicing.

Serve with broccoli, carrots, potatoes, and gravy.
 

 

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