Free Online Recipes
 |  

Sign Up login
 
 

Beef Wellington Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Beef Wellington

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   1 hr plus chilling

Ingredients
2 lb Beef Tenderloin
1/2 c Extra-Virgin Olive Oil
5 Cloves Garlic - Crushed
5 T Fresh Thyme - Chopped
Salt
Pepper
2 1/4 lb Shiitake Mushroom Caps - Finely Chopped
3 Shallots - Finely Chopped
1 1/2 lbs Swiss Chard - Stemmed
 
One 17.3 oz Package Frozen Puff Pastry - Thawed
1 Large Egg - Beaten

Instructions
In a baking dish, rub the beef with 3 tablespoons olive oil, the garlic, 2 tablespoons thyme and salt and pepper. Cover and refrigerate for at least 8 hours or overnight. Bring the meat to room temperature. Pat dry, then season with salt and pepper. In a large skillet, add 2 tablespoons olive oil over high heat. Add the meat and cook until browned all over, about 7 minutes. Transfer to a plate;let cool for 30 minutes. Wipe out the skillet.
In the skillet, heat the remaining 3 tablespoons olive oil over high heat. Add the mushrooms and cook for 10 minutes. Stir in the shallots and remaining 3 tablespoons thyme and cook for 1 minute. Season with salt and pepper.
In a pot of boiling water, cook the chard until wilted, 10 seconds. Drain and rinse under cold water; pat dry. Lay two 18-inch-long sheets of plastic wrap on a work surface, overlapping lengthwise. Lay the chard on the plastic wrap to create a rectangle large enough to enclose the meat. Spread two-thirds of the mushrooms on top, leaving a 1/2-inch border. Set the meat in the center. Spread the remaining mushrooms on top. Lift the corners of a long end of plastic wrap and fold the chard over the meat; fold the opposite side over to enclose. Wrap the plastic into a cylinder, twisting the ends tightly to seal. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Lay 2 puff pastry sheets on a floured surface, overlapping by half and inch. Roll out a 15-by-18-inch rectangle; trim to form a 15-inch square. Remove the plastic wrap from the meat and center the meat on the pastry; brush the border with egg. Fold in the short ends, brush with egg, then roll up to seal. Transfer to a parchment-paper-lined baking sheet, seam side down, and brush with egg. Cut 3 vents on top. Refrigerate for 15 minutes. Bake until golden, 25 to 30 minutes. Tent with foil and bake until a meat thermometer inserted into the center registers 125 degrees for medium-rare, about 10 minutes more. Let rest for 20 minutes.


Originally Submitted
11/9/2008





0 Out of 5 from 0 reviews

You can add this Beef Wellington recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.