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I love the simplicity of this version of Beef Wellington, wine marinated beef tenderloin wrapped in golden puff pastry. It's that simple!
beef, filet, mignon, puff pastry, recipe, special, occasion
4) 5 to 6 ounce filets - can substitute (1 2-lb beef tenderloin)
egg + 1 Tablespoon water
for egg wash
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.
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).
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