Beef Wellington & the belgian post office

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I hope everyone had a happy holiday. Has the food coma worn off yet??? Are you still sneaking cookies every time you walk thru the kitchen? I admit it, we are as well. Cookie baking is not over for me just yet. I am working on recipes for a sandwich cookie contest for a chocolate company. I have never made sandwich cookies before, so I am pulling my hair out over this one. I will not be able to share any of the recipes with you until next spring after the contest is over. Very strict rules about not publishing or posting the recipes anywhere! I can live with that…the grand prize is $25,000!

Well the mystery of the missing box has been solved…..YEAH!!! Apparently they will not deliver a large box to a residence in Belgium. The postal service left a note on the door today stating that a large box is waiting at the post office, so they will need to go pick it up. Okay, it is not all that large and only weighed 18lbs. I am happy that it arrived (late) but it arrived and she will finally have her presents. She has already moved to her next host family, so the adjustment period has begun all over again. This family does not have children living at home, so at least she will have peace and quiet for a change. The last family had four boys, and the next family has two little girls. The purpose of the program is to learn about different cultures with different families, so mission accomplished.

Today we have my recipe for Beef Wellington. It is not Christmas in our family without it. There are recipes out there with pate’ and mushrooms, or even prosciutto. I love the simplicity of this version, wine marinated beef tenderloin wrapped in golden puff pastry. It’s that simple.

Beef Wellington

Print recipe

Serves	4
Prep time	4 hours
Cook time	25 minutes
Total time	4 hours, 25 minutes
Meal type	Main Course

This golden puff pastry wrapped beef tenderloin flavored with deep red wine and herbs is so simple to prepare and will impress your guests.

Ingredients

4 5 - 6 ounce beef tenderloins (can substitute (1) 2-lb beef tenderloin)
1 Recipe beef marinade
1 17.3 ounce package puff pastry
1 Large egg + 1 Tablespoon water (for egg wash)

Directions


Marinate beef in the refrigerator for 4 to 24 hours turning occasionally.

Remove beef from marinade and drain on a folded paper towel.

Remove puff pastry from box and place on a floured surface.

Using a rolling pin, roll out dough to remove creases.

Place 1 beef tenderloin on the pastry and cut leaving a 1 1/2" overlap on all four sides.

Roll up dough on one side, wet edge with water, and fold down opposite side.

Fold down one side toward beef, wet edge with water, and fold down opposite side. Continue with opposite side until beef is completely enclosed with pastry

Place on a parchment paper lined baking sheet.

Cut out decorations with small cookie/pastry cutters if desired.

Brush tops and sides with egg wash. Place decoration on top, and brush with additional egg wash.

Place in a preheated 400 degree oven. Bake for 25 minutes for medium, 35 minutes for well done.

Remove from oven and allow to rest for 10 minutes before serving.