Title: Beef Wellington
Categories: Mom, Beef
Yield: 1 Servings

1 Beef tenderloin
3 tb Butter
Salt and pepper
Minced garlic to taste
2 pk Crescent rolls
1 Egg white; beaten
Duxelles
1/2 lb Chopped mushrooms
2 tb Butter
1 tb Canola oil
1/4 c Minced onion
1/4 c Sherry

Season meat, turn thin tail under beef and tie with a string. Place butter
in pan and roast meat at 425 degrees for about 40 mins. Put mushrooms in a
dish towel, a few at a time and squeeze out the moisture. In a skillet heat
the butter and oil. Saute onions. Add mushrooms and sherry. Cook until dry.
Season with salt and pepper. Remove beef from oven and cool. Open rolls but
do not open into triangles. On a lightly floured sheet of wax paper arrange
dough pieces to form a rectangle. Pinch perforations together to make 1
piece of dough. Place Duxelles on the dough. Place beef top side down on
the dough. Bring edges together down the center of the beef. Brush edges of
the dough egg white and pinch to make a smooth seam. Place seam side down
in a shallow pan or cookie sheet. With any remaing doug cut flowers and
leaves. Moisten with egg white and arrange on top of dough. Brush entire
surface with the egg white. Bake at 400 degrees for about 25 mins. or until
golden.

Source Jean Hopkins-Mom Formatted for Mastercook by Carol
Floyd--c.floyd@arnprior.com

Recipe by: Jean Hopkins-Mom

Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd
on Nov 11, 1997