急!急!急! Beef Wellington既材料a－bxzbthf的部落格

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急!急!急! Beef Wellington既材料a

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我要做功課a 我想要Beef Wellington既材料a

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Beef Wellington Thaw Time: 40 minutes Bake Time: 25 minutes Prep Time: 30 minutes Chill Time: 60 minutes Serves: 10 Ingredients 2 -to 2 1/2-pound beef tenderloins Ground black pepper (optional) 1/2 of a 17.3 ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet) 1 egg 1 tbsp. water 1 tbsp. butter 2 cups finely chopped mushrooms 1 medium onion, finely chopped (about 1/2 cup) Directions Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425°F. for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425°F. Stir the egg and water in a small bowl with a fork. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the vegetables are tender and all the liquid is evaporated, stirring often. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Starting at the long sides, fold the pastry over the beef. Place seam-side down on a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Bake for 25 minutes or until the pastry is golden and a meat thermometer reads 140°F. Slice and serve warm. Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

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