Pastry Beef Wellington

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Pastry Beef Wellington

Post  justmecookin on Sun Mar 01, 2009 10:31 am

Pastry Beef Wellington

5 tablespoons olive oil, divided
1/2 cup loosely packed basil leaves and fresh parsley sprigs
1/4 cup grated Parmesan cheese
1/8 teaspoon salt
6 beef tenderloin steaks (6 ounces each)
4 tablespoons butter, divided
1/2 pound fresh mushrooms, chopped
6 sheets refrigerated pie pastry
1 egg, lightly beaten
3 tablespoons all-purpose flour
1-1/4 cups beef broth
1/4 cup dry red wine or additional beef broth
1/4 cup water
1/2 teaspoon browning sauce, optional

For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt. Cover and process until smooth; set aside.

In a large skillet, brown steaks in 2 tablespoons butter and remaining oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Remove and keep warm. In the same skillet, saute mushrooms until liquid is absorbed.

Cut each pastry sheet into an 8-in. square (discard scraps or save for another use). Place a steak on each square. Spread steak with about 1 tablespoon of pesto; top with mushrooms.

Bring opposite corners of pastry over steak and pinch seams to seal tightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. brush egg over pastry. Bake at 450 for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving.

For gravy, melt remaining butter in the same skillet; stir in flour until smooth. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef bundles. Makes 6 servings.


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