Beef Wellington



Beef Wellington

4 ten oz. filet mignon steaks (1.5 in thick)
oil or shortening
1 clove garlic
3 tbs. butter
1 onion finely chopped
1 cup finely chopped mushrooms

2 tbs. brandy
1 tbs. mixed herbs
1 package puff pastry
1 egg

Preheat oven to 450 degrees F.

Heat oil or shortening in oven. Rub over steaks with cut piece of garlic. Season with pepper. Roast about 20 or 25 minutes. Allow to cool.

Reset oven to 450 degrees F. for pastry.

Melt butter. Cook onions and mushrooms 5 minutes, until onion is soft. Add brandy, seasonings and herbs; let cool.

Beat egg and 1 tbs. of milk lightly to make pastry glaze.

Roll pastry thinly on floured board to size that will cover each steak. Lay cooled meat in center; spoon mushroom-and-onion mixture over top of each steak. Brush pastry edges with water. Fold pastry over steaks and pinch together to seal. Brush top surface of pastry with egg wash. Bake 20 to 30 minutes until pastry is browned.

Serves 4.


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