Beef Wellignton

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 -3 lbs tenderloin
• 1 (435 ml) bottle of steak marinade
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb fresh mushrooms
• 1/2 lb portabella mushroom
• 1/2 onion (sliced)
• 1/4 cup fine breadcrumbs
• 1 garlic clove (minced)
• 3 tablespoons tarragon vinegar
• 1/4 cup dry wine
• 1 teaspoon tarragon leaf
• 1 (8 ounce) package puff pastry
• 1 egg

Recipe

• 1 salt and pepper tenderloin to taste.
• 2 place tenderloin in ziploc bag and pour 1/2 bottle of marinade over refrigerate 2 hours.
• 3 unthaw puff pastry on counter.
• 4 in a glass measuring bowl put in the mushrooms, onion, butter, tarragon vinegar, wine, tarragon leaves, breadcrumbs, garlic, salt and pepper.
• 5 microwave on high for 10 mins stirring every 2 minutes.
• 6 1/2 way thru cooking time add blending flour little at a time to thicken(cornstarch can be used as well) continuing to stir remove from microwave.
• 7 let sit on counter til very cool.
• 8 remove tenderloin from ziploc bag and sear both sides to a nice brown approx 3 mins per side let cool.
• 9 on flour surface roll out puff pastry to size needed to accomodate tenderloin.
• 10 when mushroom mixture and tenderloin are cool place meat on puff pastry then mushroom mixture on top fold puff pastry over meat and mixture (burrito style)
• 11 brush an egg wash all over puff pastry.
• 12 place on baking sheet and put in a 350 degree oven for.
• 13 30 - 45 minutes.
• 14 i serve this on individual plates that have been heated in 400 degree oven for 10 minutes.
• 15 serve with favorite potatoes, (au gratin) steamed asparagus goes with this nicely as well. enjoy!