Tenderloin of Beef Wellington Recipe
I have not made Tenderloin of Beef Wellington in a long time but I think this is just a wonderful dish to serve for company. It is elegant and delicious. It takes a wee bit of time to make it but the “wow” factor is worth it.
Heat oven to 425. Tie a heavy string at several points around tenderloin. Place on a rack in shallow pan. Spread butter over top and sides of tenderloin; sprinkle with salt and pepper. Bake 20 minutes.
Remove to cooling rack; let stand until cool, about 20 minutes. Remove string; pat tenderloin dry with paper towel.
Prepare puff pastry. Lightly flour work foil paper then roll pastry out into rectangle that is slightly bigger than tenderloin. Place tenderloin on pastry.
Spread mushroom filling on rest of pastry leaving 1-inch margin on each side. Roll pastry and tenderloin; seal seam and ends. Trim excess and crimp edges. Designs can be made with excess pastry and put on top.
Mix egg and water then brush on top and sides. Place tenderloin seam down and foil paper on baking sheet. Chill for 30 minutes.
Reduce oven to 400. Bake 30 minutes or until pastry is golden brown.
Serve brown sauce on tenderloin.
Method for Mushroom Filling
In small skillet cook and stir mushrooms, onion, dry sherry, butter, parsley, until onion is cooked and all liquid is absorbed.
*Liver pâté can also be used with mushroom filling.
Method for Brown Sauce
In saucepan combine beef bouillon, dry sherry, onion, carrot, celery, parsley, bay leaf, thyme leaves, then simmer for 30 minutes. Strain mixture through fine sieve. Discard vegetable mixture. Stir in 3 tablespoons dry sherry; simmer 5 minutes longer. Stir in 2 tablespoons butter a little at a time.