Beef Wellington

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

I think this entree could also be added to a brunch, elegant entertaining, and so forth - merely add a sauce to it, and it looks like you worked so hard preparing this dish! DID YOU KNOW? Beef Wellington was named in honor of the first Duke of Wellington, who defeated Napoleon at Waterloo in 1815.

Ingredients:

thaw time: 40 minutes bake time: 25 minutes

prep time: 45 minutes chill time: 60 minutes

makes: 10

1 beef tenderloin (2 to 2 1/2 pounds)

ground black pepper (optional)

1/2 of a 17.3-ounce package pepperidge farm® puff pastry sheets (1 sheet), thawed

1 egg

1 tablespoon water

1 tablespoon butter

2 cups finely chopped mushrooms

1 medium onion, finely chopped (about 1/2 cup)

directions

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.

tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries.

cauliflower cream sauce

1 head of cauliflower, washed and chopped

1/2 cup of heavy cream

2 tbsp of butter

1 garlic clove, minced

3 tbsp of olive oil

1/2 cup of parmesan cheese

1/2 tsp of hot pepper flakes

1/4 cup of water

salt and pepper to taste

Directions:

1. 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.
2. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk.
3. 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.
4. 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.
5. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.
6. To make Cauliflower Cream Sauce
7. Boil the cauliflower until it is completely soft and falling to bits.
8. Strain it and add it to a pan with the remaining ingredients.
9. Smash the cauliflower into the ingredients and bring them all to a boil.
10. Reduce the heat and simmer them for 8-10 minutes.
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By RecipeOfHealth.com