Thursday, February 14, 2013

Beef Wellington

Happy Valentines Day! So many holidays this week, I like that, excuses to make fun stuff. I got this recipe for beef wellington from the Taste of Home. As I have said before, my mother-in-law and I go to the Taste of Home Cooking Show every year, and this is one of the recipes they made a couple of years ago. Beef wellington always seemed like such a challenging dish to make, but at the cooking show they made it seem super easy. And there is no scary pate on it either. The filet came out a little more done that I would have liked, but it was still really tender so the flavor was still great. Next time I will cook it a little less and use a thermometer to check the temperature partway through. I have always had a hard time cooking steak. I think medium is tough to get. I either go way under or over. But combined with the puff pastry and mushroom is hard not to be good. It was a great Valentine's dinner.

Beef Wellington
Adapted from the Taste of Home

2 beef tenderloin steaks
4 tablespoons of butter, divided
1 sheet of frozen puff pastry, thawed
1 egg, lightly beaten
8 oz sliced mushrooms
2 tablespoons flour
1 10oz can beef consomme
3 tablespoons port wine

In a medium skillet brown steaks in 2 tablespoons of butter for 2 minutes per side.

On a lightly floured surface roll puff pastry into a 14 x 9 inch rectangle. Cut into two 7 inch squares.

Place steak in center of each square. Brush edges of pastry with water. Bring all corners together in the middle of each steak and pinch shut.

Place in a greased 9 x 13 inch baking dish. Brush puff pastry with egg.

Bake for 25 minutes or until desired doneness.

Meanwhile, in the same skillet, saute the mushrooms in remaining 2 tablespoons of butter for 5 minutes.

Combine flour and beef consomme in a small bowl until smooth. Stir into mushroom mixture. Bring to a boil. Cook and stir for 2 minutes. Stir in wine and cook another 2 minutes. Pour mushroom gravy over steak.

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