Beef Wellington
11/25/2018
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 5 minutes |
| Servings |
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Ingredients
- 1/2 lb mushrooms chopped fine
- 2 whole shallots chopped fine
- 4 cloves garlic chopped fine
- 2 sprigs thyme leaves only
- 1 Tbsp Nocino™ Blonde Sauce Blacklick® Spice Company
- 2 Tbsp butter unsalted
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Wasabi Pepper Sauce Blacklick® Spice Company
- salt
- black pepper
- 2 1/2 lb tenderloins
- 2 sheets puff pastry 17.5 oz pkg thawed
Ingredients
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Instructions
- Assemble ingrédients, preheat oven to 425 degrees F
- chop mushrooms, garlic and shallots fine.
- Add butter and oil to pan
- add thyme to mushroom mixture and add to pan with oil, stir in 1 Tbsp Nocino®Blonde sauce
- cook over medium heat and reduce liquid till almost dry.
- remove pastry from package, flour board, place one sheet flat, put tenderloin on sheet, season with salt and pepper, put mushroom mixture onto steak
- fold to cover the steak snugly, and crimp edges, brush with egg wash to ensure even browning
- bake uncovered in preheated oven for 25 minutes, for rare. they will continue cooking after removal from oven, cover with foil if pastry edges are going to burn
- let rest 5 minutes and enjoy with Wasabi Pepper Sauce
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