Ingredients for the mushroom mixture:
3 Tbs. butter
1 small onion, finely chopped
8 oz. button mushrooms, finely chopped
1 Tbs. fresh parsley, chopped
1 Tbs. steak sauce
salt and pepper to taste
Preparation:
Preheat oven to 425 degrees. Melt butter in a skillet and add the onion and mushrooms. Saute until tender and the liquid from the mushrooms is tender. Remove from heat, and add parsley, steak sauce, salt and pepper. Set the skillet aside.
Ingredients for the Beef Wellington:
four 4-oz. beef tenderloin steaks, 1-inch thick
4 Tbs. steak sauce
salt and pepper to taste
2 sheets or one pkg. frozen puff pastry, thawed
1 egg white, beaten
Preparation:
Brush each steak with one tablespoon of steak sauce, and season with the salt and pepper. Cut the pastry sheets in half, placing each steak on the center of a pastry portion. Spread one-fourth of the mushroom mixture over each steak.
Wrap pastry around the meat. Trim and save any extra pastry. Moisten the ends of the pastry with water and seal closed. Place the Wellington, seam side down, in a shallow, greased baking pan. Brush pastry with beaten egg white.
The excess pastry may be re-rolled, cut out and used as decoration for the meat pastries. Place the pastries in the oven for 25 minutes or until the pastry is golden brown. (The internal temperature of the steak for medium-rare is 140 degrees and 155 for medium.)
Remove the steak pastries from the oven, and let stand for five minutes. The temperature of the steak will rise another five degrees during the standing time.
)
