Every year at Holiday time my Mother-in-Law sends us a shipment of dry aged beef tenderloins, every year I make them into these beauties, its a well loved family tradition. I know Beef Wellington can be rather intimidating but honestly its so very EASY!
1 lb. Fresh button mushroom chopped
1/2 C. finely chopped onion or shallots
1/2 tsp.ground pepper
1/2 C. Dry Sherry or dry white wine
1/4 C. Butter
1/4 C. Chopped Parsley
6 1oz. slices of Pate' (Goose, Duck or Pork)
1 Tbsp. Olive Oil
6 8oz Beef Tenderloin Filets
1 Pkg. frozen Puff Pastry
1 egg mixed with 1 tsp. water for egg wash
Preheat Oven to 450 degrees
1. In a large skillet combine mushrooms, spices, onion, dry sherry, butter and parsley, cook until liquid is absorbs and it resembles a thick paste. Allow to cool.
2. Heat oil and heavy pan and brown both sides of filets, 1 minute each side for rare. Transfer to plate and allow to cool completely.
3. Roll out puff pastry and cut into 6 equal squares.
4. Spread dijon mustard to taste on all filets, top with mushroom mixture then a slice of pate'.
5. Place each filet mushroom mixture down on the puff pastry, wrap and seal with egg wash then brush with egg for a golden appearance. Don't try and flip the meat over, just place the pastry on top and and then gently flip over and seal.
6. Place each wellington seam side down on prepared baking sheet, I use parchment paper.
7. Bake for approximately 20 minutes or until thermometer reads 140 for medium rare.
8. Remove from oven and allow to set for 10 minutes before serving.
***NOTE*** You can choose to eliminate the Pate' or Dijon Mustard, it is not necessary for this to be AMAZING...Personally I can do without the Pate' but the one time I forgot the Dijon I found the Wellingtons to be bland.