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Beef Wellington Recipe

Ingredients

How to make it

  • Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour.
  • Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk.
  • Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
  • Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.

  • To make Cauliflower Cream Sauce

  • Boil the cauliflower until it is completely soft and falling to bits.
  • Strain it and add it to a pan with the remaining ingredients.
  • Smash the cauliflower into the ingredients and bring them all to a boil.
  • Reduce the heat and simmer them for 8-10 minutes.
  • url: http://www.puffpastry.com/recipedetail.aspx?recipeID=23980

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