This recipe will serve 8 people. We got the recipe from allrecipes.com. It was submitted by Normala, but I made several changes. For our veggie family members we are going to put a portobella mushroom in the enter instead of beef.
The beef wellington turned out rich and delicious. It was a great flavor for a cold winter night. I would recommend using small portions of beef because it is very filling. I would love to hear how your turns out if you try this!
- 2 1/2 pounds beef tenderloin
- 4 tablespoons butter, softened
- 2 onion, chopped
- 1 1/2 cup sliced fresh mushrooms
- salt and pepper to taste
- 4 (17.5 ounce) packages frozen puff pastry, thawed
- 1 egg yolk, beaten
- red wine
- Marinate the beef in red wine. I would recommend about and hour, but you can do less if you want a more mild wine flavor.
- Preheat oven to 425 degrees F. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely.
- Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
- Mix together 2 tablespoons softened butter and salt and pepper. Spread over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown.