Recipe: REC: Beef Wellington with a twist

Wellington with a Twist

This recipe serves 6.

3 lbs.beef tenderloin
2T. soft butter
1tsp. salt
1/2tsp. pepper
1pkg pepperidge farm puff pastry sheets (or patty shells)
1 egg
1T. water

MUSHROOM FILLING
1/4c. butter
1lb.fresh mushrooms finely chopped
1/2c.chopped onions
1/2c. dry sherry
1/4c. snipped parsley

BROWN SAUCE
2c.beef bouillon (use the canned)
1/2c. dry sherry
3T. finely chopped onion
1T. finely chopped carrot
1T. finely chopped celery
2 sprigs parsley
1 bay leaf crumbled
1/8tsp. crushed thyme
3T. dry sherry
2T. butter

*Place tenderloin on a rack, spread butter over top and sides and sprinkle with salt and pepper Bake 30 minutes at 425 . Remove; cool about 30 mins.,pat dry with paper towels. Saute mushroom filling ingredients; stir until onion is tender and all liquid is absorbed, cool. Mix pastry sheets (or puff pastry) together and roll into a rectangle. Place tenderloin at the edge of the longer side of pastry. Spread the mushroom filling over re-maining surface of pastry leaving a one-inch margin on each side. Roll meat and pastry, seal seam and ends securely, and carefully place seamside down on baking sheet. Mix egg and water and brush over top and sides of pastry. Bake 30 minutes at 400 or until pastry is golden brown.
Serve with Brown Sauce--Directions below....

Brown sauce---Combine all sauce ingredients except the 3T.sherry and 2T.butter. Simmer 30 minutes.
Strain through a fine sieve or cheesecloth. Discard veggies. Stir in remaining 3T.sherry and simmer 5 minutes. Stir in the butter a little at a time.