Tenderloin Beef Wellington
|Beef tenderloin||2 1⁄2 Pound|
|Garlic||1 Clove (5 gm)|
|Onion||1 , finely chopped|
|Mushrooms||1 Cup (16 tbs), finely chopped|
|Mixed herbs||1 Tablespoon|
|Puff pastry||1 Ounce (1 Package)|
Preheat oven to 400Â°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 450Â°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.