Beef Wellington

Beef Wellington

4 lbs whole beef tenderloin

2 tbsp butter

2 tbsp brandy

Salt

Pepper

1 lb mushrooms, finely chopped

4 tbsp butter

1/2 cup onions, finely chopped

2 cloves garlic, minced

1/2 cup dry sherry

1/2 cup parsley, minced

Salt 

Pepper

2 lbs puff pastry

1 egg, beaten

1 tbsp water

Preheat oven to 425 degrees. Tie heavy string at several points around the tenderloin to maintain it's shape while baking. Place on rack, fat side up, in a shallow roasting pan. Mix first amount of butter with brandy and spread over top and sides. Sprinkle with salt and pepper. Bake 30 minutes. 

Remove meat to a rack to cool. Let stand approximately 30 minutes. Remove string and pat dry. 

In a small skillet melt second amount of butter. Add mushrooms, onion, garlic, sherry and parsley. Cook until onion is tender and all liquid is absorbed. Salt and pepper to taste and let cool. 

On a lightly floured surface, roll out the pastry into a rectangle about 3/8" thick, at least 12 X 18 inches. Spread cooled mushroom mixture in the middle of the pastry, to cover the top and sides of the meat. Place meat top side down in middle of pastry. Wrap pastry around meat, moistening edges with water and seal seams and ends securely. Place on an ungreased baking sheet, seam side down. 

Let the Wellington stand at room temperature for 1 hour before baking. 

Mix beaten egg and water and brush over all pastry to ensure a high gloss. Bake the Wellington in a 400 degree oven for 35 - 45 minutes or until pastry is golden brown. 

Let stand 15 minutes before placing on a warmed serving platter. Carve the Wellington in 3/4" slices.