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Beef Wellington




List of Ingredients



• 2 to 2 1/2 lb beef tenderloin
  
• 1/2 pkg (17 1/4 oz) frozen puff pastry (1 sheet)
  
• 1 egg
  
• 1 T water
  
• 1 T butter
  
• 2 cups finely chopped mushrooms (6 oz)
  
• 1 medium onion, finely chopped (about 1/2 cup)
  






Instructions



1. Preheat oven to 425 degrees.
   
2. Place meat in lightly greased roasting pan. Sprinkle with pepper if desired. Roast at 425 degrees for 30 minutes or until thermometer reads 130 degrees. Cover and refrigerate 1 hour.
   
3. Thaw pastry sheet at room temperature 30 minutes.
   
4. Preheat oven to 425 degrees.
   
5. Mix egg and water and set aside.
   
6. In medium skillet over medium heat, heat butter. Add mushrooms and onion and cook until tender and liquid is evaporated. Set aside.
   
7. Unfold pastry on lightly floured surface. Roll into rectangle 4" longer and 6" wider than meat. Brush with egg mixture. Spoon mushroom mixture on pastry within 1" of edges. Place meat in center of mushroom mixture. Starting at long sides, fold pastry over meat. Fold in ends. Press edges to seal. Place seam-side down on baking sheet.
   
8. Bake 25 minutes or until golden and meat thermometer reads 140 degrees.
   






Final Comments


Serves 10.