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Tenderloin Beef Wellington

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  Oil/Shortening 5 Tablespoon
  Beef tenderloin 2 1⁄2 Pound
  Garlic 1 Clove (5 gm)
  Pepper 1
  Butter 3 Tablespoon
  Onion 1 , finely chopped
  Mushrooms 1 Cup (16 tbs), finely chopped
  Brandy 2 Tablespoon
  Mixed herbs 1 Tablespoon
  Puff pastry 1 Ounce (1 Package)
  Egg 1

Preheat oven to 400°F.
Heat oil or shortening in oven.
Rub over fillet with cut piece of garlic.
Season with pepper.
Roast about 20 to 25 minutes.
Allow to cool. (Reset oven to 450°F for pastry.) Melt butter.
Cook onion and mushrooms 5 minutes, until onion is soft.
Add brandy, seasoning, and herbs; let cool.
Roll pastry thinly on floured board to size that will completely cover tendeloin.
Lay cooled meat in center; spoon mushroom and onion mixture over top.
Brush pastry edges with water.
Fold over top; pinch together to make pattern.
Fold pastry carefully over ends to seal.
Decorate with leaves made from leftover pastry.
Brush whole surface with beaten egg, to glaze.
Bake 20 to 30 minutes, until pastry is browned.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3111 Calories from Fat 1799

% Daily Value*

Total Fat 202 g310.7%

Saturated Fat 63.4 g317.2%

Trans Fat 0 g

Cholesterol 1068 mg356%

Sodium 842 mg35.1%

Total Carbohydrates 32 g10.6%

Dietary Fiber 4.2 g16.8%

Sugars 8.3 g

Protein 265 g529.5%

Vitamin A 32.2% Vitamin C 25%

Calcium 36% Iron 115.4%

*Based on a 2000 Calorie diet


Tenderloin Beef Wellington Recipe