Lighter Beef Wellington
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 1/2 lbs. beef tenderloin2 Tblsp Olive Oil2 Tblsp Olive Oil1 Cup Onion, chopped1 Cup Fresh Mushroom, chopped2 Tblsp Unsalted Butter, melted1 tspn salt1 tspn pepperPuff Pastry 1 sheet1 Egg White, beaten lightly1 (10.5 ounce) can beef broth2 Oz Red Wine
makes 6 servings
1) Preheat over to 425 degrees F. Place beef in small baking dish and spread with 2 tbsp olive oil. Bake for 10 to 15 minutes or until browned. Remove from pan and allow to cool completely. Reserve pan juices.
2) Melt 2 tbsp olive oil in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
3) Top with onion and mushroom mixture.
4) Roll out puff pastry dough and place beef in the center. Fold up and seal all the edges, making sure he seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg white.
5) Bake at 450 degrees F for 10 minutes then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside and keep warm.
6) Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 or 15 minutes or until slightly reduced. Strain and serve with beef.
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CURVEY1964.
1) Preheat over to 425 degrees F. Place beef in small baking dish and spread with 2 tbsp olive oil. Bake for 10 to 15 minutes or until browned. Remove from pan and allow to cool completely. Reserve pan juices.
2) Melt 2 tbsp olive oil in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
3) Top with onion and mushroom mixture.
4) Roll out puff pastry dough and place beef in the center. Fold up and seal all the edges, making sure he seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg white.
5) Bake at 450 degrees F for 10 minutes then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside and keep warm.
6) Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 or 15 minutes or until slightly reduced. Strain and serve with beef.
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CURVEY1964.
Nutritional Info Amount Per Serving
- Calories: 824.2
- Total Fat: 61.8 g
- Cholesterol: 133.7 mg
- Sodium: 518.0 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.2 g
- Protein: 41.9 g
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