Tuesday, June 28, 2011

What's For Dinner Tuesday

What's For Dinner Tonight 6-28-11

Once again Hubby got to it before I could take a picture.

If you like me you've always wanted to try this but you thought it was too complicated and cost too much. Well earlier today I decided I was finally going to go for it, I had a coupon for beef tenderloin when I went shopping last week so I picked one up so it was perfect timing. I knew I wasn't going to be able to afford the pate that most recipes call for (and I've never had it so I wasn't sure if I would like it). So I searched for a recipe on Foodnetwork that didn't call for the pate. And I found this one, I decided to make a few changes to it like add cream cheese to kind of give it that creaminess that the pate would have. My tenderloin was a prepackaged one that was already had a peppercorn marinade on it. And I added roasted garlic to the onion/mushroom mix.

Beef Wellington


  • 1 beef tenderloin (2 to 2 1/2 pounds)
  • Ground black pepper (optional)
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1 clove roasted garlic
  • 1 tbsp of cream cheese


Heat the oven to 425 degrees F.
Heat the butter and 1/2 of oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Set aside in separate bowl and allow to cool.
Season the tenderloin with pepper. In the same skillet pan, heat remaining olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool.
Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
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.
Unfold the pastry sheet on a lightly floured 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. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Thinly slice the cream cheese and lay out on mixture. 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 a meat thermometer reads 140 degrees F.

I served it with mash potatoes and green beans; and used the liquid from the beef left in the pan as a sauce. It was really good, I was very proud of myself. I will definitely be trying this again, I think it would make a great entertaining center piece! :-)

What I Learned:
For next time I think I will bring stainless steel pan out to get a better sear on the beef  and that might help the beef be less cooked through (I was hoping for med-rare and it was more med-well) and add more cream cheese or maybe even get up the nerve and extra money to try the pate.

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