Beef Wellington

Beef Wellington


Serves 6

2 1/2 Pounds Center Cut Beef Tenderloins 
1/2 Tsp ground black pepper 
1 Egg 
1 Tbsp Water 
1 Tbsp Butter 
2 Cups Finely Chopped Mushrooms 
1 Jar Bellisari's Blue Cheese, Honey & Shallot Spread
2 Tbsp All-Purpose Flour 
8 oz Puff Pastry Sheets (1 sheet), thawed 

Grease pan with olive oil and bring to Med high heat.  Season with the tenderloin with black pepper, if desired.  Sear all sides of the beef until an instant-read thermometer inserted into the beef reads 130°F.  Refrigerate for 1 hour.
Reheat the oven to 425°F.  Beat the egg and water in a small bowl with a fork. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spread Jar of Bellisari's Blue Cheese, Honey & Shallot Spread onto loin.  Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture.  Fold the pastry over the beef and press to seal.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.

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