MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Beef Wellington
Categories: Beef, Mushrooms, Vegetables, Pastry
Yield: 4 servings

4 Tenderloin steaks (6 oz ea)
3/4 ts Salt; divided
1/2 ts Pepper; divided
2 tb Olive oil; divided
1 3/4 c Sliced fresh mushrooms
1 md Onion; chopped
17 1/3 oz Puff pastry; thawed
1 lg Egg; lightly beaten

Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon
pepper. In a large skillet, brown steaks in 1 tablespoon
oil for 2-3 minutes on each side. Remove from skillet
and refrigerate until chilled.

In the same skillet, saute mushrooms and onion in
remaining oil until tender. Stir in remaining salt and
pepper; cool to room temperature.

Set oven @ 425ºF/218ºC.

On a lightly floured surface, roll each puff pastry
sheet into a 14" X 9 1/2" rectangle. Cut into two 7"
squares (use scraps to make decorative cutouts if
desired). Place a steak in the center of each square;
top with mushroom mixture. Lightly brush pastry edges
with water. Bring opposite corners of pastry over steak;
pinch seams to seal tightly.

Place in a greased 15" X 10" X 1" baking pan. Cut 4
small slits in top of pastry. Arrange cutouts over top
if desired. Brush with egg.

Bake 25-30 minutes or until pastry is golden brown and
meat reaches desired doneness.

Kerry Dingwall, Ponte Vedra, Florida

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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