Description
Serve these with a Bearnaise sauce. Mmm!
Ingredients
- 1 pound fresh mushrooms, sliced
- ½ cup chopped onion
- ½ cup dry sherry
- ¼ cup butter
- ¼ cup chopped parsley
- 6 (8 ounce) fillets beef tenderloin
- 1 (17.5 ounce) package frozen puff pastry, thawed
Instructions
- Combine mushrooms
- sherry
- onion
- butter
- and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned
- about 15 to 20 minutes. Allow to cool
- then cover the top of each piece of tenderloin with mushroom mixture.
- Cut each partially thawed puff pastry sheet into 3 rectangles
- for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges
- making sure the seams are not too thick. Place on a baking sheet
- cover with plastic wrap
- and store in the refrigerator until 35 minutes before serving time.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6