"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Wellington Recipe

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This recipe for Beef Wellington, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 lb tenderloin, trimmed of fat (should measure about 10 X 4 inches.
1 lb. mushrooms, finely chopped
2 T butter or margarine
1 medium clove garlic, crushed
1/2 t. dried thyme leaves
1/2 t dried basil leaves
1 pkg. (171/2 0zs.) frozen puff pastry, thawed
1 large egg

Directions:
Directions:
Preheat oven to 425 Sprinkle beef with salt and pepper. Place on rack in shallow roasting pan; bake 20 mins.
Remove from oven and cool 30 mins.
In large skillet, over medium heat, melt butter,saute mushrooms and garlic until cooking juices evaporate - about 10 mins. Stir in salt and peper, press mixture over top of the tenderloin. Unfold the two sheets of pastry. Moisten a short side of one sheet. Press short side of second sheet of pastry tigtly against moistened edge to make one long sheet. Place pastry over mushroom topping on beef and tuck around sides and ends of meat, pressing gently for a secure fit. Trim pastry as necessary. Use trimmings to cut out small designs and place on top of pastry. Brush pastry wrapped beef with water before adding decorative pieces. Place wellingtonm, seam side down, on large baking sheet. Baker 30 - 40 mins. About 10 minutes before beef is finished cooking, removed from oven. In small bown, blend egg with 1 T water. Brush pastry with egg mixture. Return to over until crust is golden - about 10 minutes.

 

 

 

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