Talk about a package that's pretty enough to eat! These puff pastry bundles containing beef tenderloin and a hearty mushroom mixture, utilize scraps of pastry for cute bows on top.

Colleen Weeden
Advertisement

Ingredients

Directions

  • Preheat oven to 450°F. Line an extra-large baking sheet with foil. Season both sides of beef with salt and black pepper. In an extra-large skillet heat 1 tablespoon oil over medium-high. Add half the fillets. Cook each side 1 minute or until browned. (Fillets will not be cooked through.) Remove. Repeat with 1 tablespoon oil and remaining four fillets.

    Advertisement
  • In same skillet heat butter over medium. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 8 to 10 minutes or until tender and browned and liquid has evaporated. Remove from heat. Stir in herbs. Season with 1/4 teaspoon each salt and pepper. Let cool slightly.

  • Cut each pastry sheet into quarters. On a lightly floured surface roll each quarter to an 8-inch square. Cut 1/4-inch-wide strips from each side of each square; set aside. Spread a 3-inch area in the center of each pastry square with mustard. Divide mushroom mixture then cheese evenly between squares, placing them on mustard. Wrap each filet with two slices prosciutto. Place a fillet on cheese. Beat together egg yolks and 1 tablespoon water. Brush edges of pastry with egg mixture. Bring corners of pastry up and over fillet, pinching edges to seal. Place seam sides down on prepared baking sheet. Brush egg mixture over pastry. Use trimmed pastry strips to make bows. Attach pastry bows; brush bows with egg mixture.

  • Bake 14 minutes or until pastry is golden and an instant-read thermometer inserted into fillet registers 135°F*. Let stand 5 minutes before serving. (Temperature will rise to 145°F.)

  • For salad: In a large bowl whisk together remaining 1 tablespoon oil, the vinegar, and 1/4 teaspoon each salt and pepper. Toss in arugula; serve with beef Wellingtons. Serves 8.

For Large Version:

Prepare as above, except do not slice roast. Preheat oven to 425°F. Brown roast in the skillet 1 minute per side. Do not quarter pastry sheets. Overlap the 2 sheets by 1 inch. Roll the sheets together to an 18x15-inch rectangle. Spread mustard to an 8x6-inch rectangle in the center of the pastry. Top with mushroom mixture and cheese, then top with prosciutto-wrapped beef roast. Brush pastry edges with egg mixture then bring long sides over beef, pressing to seal. Fold up short sides. Place, seam side down, on the prepared baking sheet. Brush egg mixture over pastry. Arrange pastry strips as desired and brush with egg mixture. Bake for 45 minutes or until in instant-read thermometer registers 135°F. Let stand 5 minutes before serving. Serve with salad.

*

The 5 minute rest time will allow the internal temperature of the steaks to climb to about 145°F (medium).

Nutrition Facts

576 calories, (14 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 149 mg cholesterol, 703 mg sodium, 29 g carbohydrates, 3 g fiber, 4 g sugar, 36 g protein.

Reviews