Mimi's Cookbook

Beef Wellington

Ingredients

Instructions

  • 1/4 c. butter
  • 4 beef tenderloin fillets,(4-5 oz. each)
  • salt and pepper
  • 1 clove garlic, crushed
  • 1/2 c. fresh mushrooms, chopped
  • 1 small onion, minced
  • 6 mushrooms, sliced
  • 3 tbls. flour
  • 1/2 c. red wine
  • 1 tbls sherry
  • 1 can beef broth
  • 1 bay leaf
  • salt/pepper
  • 1 tbls. Worcestershire sauce
  • 2 pie crusts (can use pkg. or refrigerated) or puff pastry
  • cold water
  • 1 egg, beaten
Melt butter in skillet. Sprinkle fillets with salt and pepper, and rub with garlic. Saute steaks in butter 3 minutes on each side. Drain steaks and chill. To pan drippings, add chopped mushrooms; saute until wilted. Remove mushrooms with a slotted spoon, draining carefully and chill. Add onion and sliced mushrooms to pan drippings. When mushrooms are wilted, stir in flour. Gradually stir in red wine and beef broth. Add bay leaf and cook, stirring until sauce bubbles and thickens. Season to taste with salt, pepper, and Worcestershire sauce. Spread chilled, chopped mushrooms like frosting over tops of chilled steaks. Refrigerate.

Prepare pie crust as directed on package. Roll out pie crust, and cut into 4, 6 inch squares. Save pie crust trimmings for decorations. Brush squares of pie crust with beaten egg. Place steaks with mushroom-spread side down on pie crust. Fold dough over the steak, enclosing it completely and sealing the edges with beaten egg. Turn the enclosed square over. Cut scraps of dough with scissors, and make desired design on top. Whip egg with 1 tbls water. Brush mixture over Wellington.

Thaw 10 minutes.

Bake in preheated 425 oven for 15 - 20 minutes or until crust is richly browned. Warm with sauce.

The Wellington may be prepared up to 2 days in advance and refrigerated. Defrost 2 hours before baking.

They may be frozen and stored for up to a month but should be thawed before baking.

Serves 4.
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