Directions: |
Directions:Heat oven to 425°. Tie a heavy string around tenderloin at several points. Place on rack in shallow pan. Spread butter over top and sides of tenderloin, sprinkle with salt & pepper. Bake 20 minutes.
Remove to cooling rack, let stand until cool (30min.) Remove string, pat tenderloin dry with paper towel. On floured pastry cloth roll puff pastry into rectangle about 16x14 in. (long side of pastry should be 3 in. longer than beef tenderloin). Cut to make edges even.
Heat oven to 400°, place tenderloin at edge of longer side of pastry. Spread mushroom filling (directions below) over remaining surface of pastry. Seal seam and ends securely, moistened with water if needed. Carefully place pastry wrapped tenderloin seam side down on baking sheet (use cloth & 2 spatulas to help transfer). Roll out left over pastry, cut into small designs. Garnish top of pastry with cutouts. Mix egg and water, brush over top and sides of pastry. Bake tenderloin 30 min. or until pastry is golden brown. Serve hot brown sauce over tenderloin (directions below).
For mushroom filling, cook and stir in medium skillet the mushrooms finely chopped (cook until all moisture is gone), chopped onion, dry sherry, ¼ cup of butter and parsley. Cook until onion is tender and all liquid is absorbed.
For brown sauce, combine beef bouillon, ½ cup dry sherry, onion, carrots, celery, parsley, bay leaf, and thyme leaves. Simmer for 30 minutes. Strain mixture through a fine sieve. Discard vegetable mixture. Stir in 3 T. dry sherry. Simmer 4 min. longer. Stir in 2 T. butter, a little at a time.
Serves 6 (maybe 8) |
This recipe for Kathi Koll’s Beef Wellington is from