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Classic Beef Wellingtons Recipe


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     Classic Beef Wellingtons

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20 mins

4 beef tenderloin steaks (6 oz each)
3/4 tsp salt, divided
1/2 tsp pepper, divided
2 Tbl olive oil, divided
1 3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 pkg (17.3 oz) frozen puff pastry, thawed
1 egg, beaten

Sprinkle 4 steaks lightly with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, brown the steaks in 1 Tbl oil for 2-3 mins on each side. Remove from skillet and refrigerate until chilled.
In the same skillet, saute the mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature.
On a lighlty floured surface, roll each puff pastry sheet into a 14-in x 9 1/2-in rectangle. Cut each into two 7-in squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
Place on a greased 15-in x 10-in x 1-in baking pan. Cut four small slits in top of pastry. Arrange cutouts (optional) over top if desired. Brush with egg. Bake at 425 degrees F for 25-30 mins or until pastry is golden brown and meat reached desired doneness (for medium-rare, a meat thermometer should read 145 deg; medium 160 deg; well-done 170 deg.).

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