I've also used filet mignon in place of the tenderloin....this must be prepared, separately, not as a roast. You may also serve with a thin slice of goose liver on top of the mushroom mix before wrapping in puff pastry. I make a roux from the meat drippings/liquors...Bon Apetit'/Sandy Wells


  • 2 lbs. beef tenderloin, trimmed
  • 2 T butter
  • 2 T olive oil
  • 1/2 C shallots, sliced
  • 1/2 lb. mushrooms, sliced
  • 2 cloves, garlic, minced
  • 1 T parsley, minced
  • 1/4 C brandy
  • 2 T dry sherry
  • 1 each egg
  • 1 sheet frozen puff pastry, thawed
  • 1 T water


In large skillet or wok over high heat, sear meat in hot butter or oil, until browned. Remove from skillet. In drippings, saute msuhrooms, shallots, garlic and parsley. Stir in brandy and sherry, cook over med hi heat until moisture evaporates. Drain in strainer. Place in refrigerator to cool.

On lightly floured surface roll dough to 12x13 rectangle. In a small bowl beat egg and water, brush on the pastry. Spread mushroom mix down the center of pastry. Place meat on top of mushroom mix, wrap pastry around meat, brushing with egg/water mixture to seal edges. Place seam-side down in jelly-roll pan. Make 3 slits in top of dough, brush with mixture. Bake at 375 degrees for 40-45 minutes or until crust is golden brown.

Remove from oven, place on serving plater and let settle for 15 minutes before slicing with a serrated knife.

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Submitted 6/13/05.
Source: Harvey Bennett
Submitted By: Sandy Wells
Beef Wellington