Published: by Absolutely Recipes, in the Meat recipes category.

Beef Wellington Recipe.

Ingredients:

1 1/2 LBs Beef Tenderloin (Trimmed)
For the Mushroom Topping
1 1/2 Cups Button Mushrooms
2 Onions
1 Clove Garlic (Minced)
2 TBSP Dry Red Wine
1 TBSP Worcestershire Sauce
1/2 TSP Dried Thyme
1 TBSP Fresh Parsley (Chopped)
For Pastry
1 Package Puff Pastry
1 Egg (Beaten)
Pinch of Salt
Pinch of Ground Black Pepper

Recipe Instructions:

Season the fillet generously with salt and pepper and brown the meat quickly, turning occasionally.
Remove and cool.
Cook onion until soft, then add garlic.
Add mushrooms to cook slightly.
Add thyme, wine and sauce/vinegar.
Cook, stirring until all liquid has evaporated.
Make sure that the mushroom mixture is very dry so the pastry won't go soggy.
Add flour to thicken if necessary.
Season and cool.
Add the chopped parsley.
Roll pastry on floured surface until it forms 35 x 40cm rectangle.
Spread the mushroom mixture onto the puff pastry in a rectangle the shape of the beef.
Lay the fillet on top.
There should be an overlap of pastry around the fillet.
Lightly brush edge of pastry square with egg.
Wrap pastry around fillet, pressing edges to seal.
Lay, seam side down, on oiled baking tray.
Brush with egg.
Bake for 30-60 minutes at 180C or until pastry is cooked.

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