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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 through the kitchen? I admit it, we are as well. And we will continue dreaming about this amazing Beef Wellington all the way until next year!
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.
How to make Beef Wellington:
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.
Notes:
- My favorite Beef Marinade is enough for 6 - 8 beef tenderloins.
- Each package of puff pastry will cover 4 tenderloins or 1-large tenderloin. Use additional packages for larger amounts.
- If using a 2 pound fillet bake for 40 minutes (medium rare) or 50 minutes (medium).
It is not Christmas in our family without Beef Wellington. There are recipes out there with pate' and mushrooms, or even prosciutto but I love the simplicity of this version...Wine marinated beef tenderloin wrapped in golden puff pastry. It's that simple...and I am allergic to mushrooms so that idea is out!
More delicious beef tenderloin recipes:
- Beef Tenderloin with Tomato Butter Shrimp
- Beef Tenderloin with Shrimp and Mushroom Sauce
- Shrimp Scampi topped Filet Mignon
- Perfect Filet Mignon for Two
- Steak Oscar
Enjoy!!
Beef Wellington
Ingredients
- 20 ounces beef tenderloin 4) 5 to 6 ounce filets - can substitute (1 2-lb beef tenderloin)
- 1 beef marinade
- 17.3 ounce package puff pastry defrosted
- 1 large egg + 1 Tablespoon water for egg wash
Instructions
- 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.
Notes
- This Beef Marinade recipe is enough for 6 - 8 beef tenderloins.
- The longer you marinade, the more flavor your filet will have.
- Each package of puff pastry will cover 4 tenderloins or 1-large tenderloin. Use additional packages for larger amounts.
- If using a 2 pound fillet bake for 40 minutes (medium rare) or 50 minutes (medium).
Paula says
Thanks for sharing at Saturday Dishes. Pinned to the party board ~ Paula
Savannah says
Thanks for sharing at Saturday Dishes. What a simple and yet great looking meal. Pinned~