Beef Wellington
4 ten oz. filet mignon
steaks (1.5 in thick)
oil
or shortening
1 clove garlic
pepper
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.
|