Happy New Year (a bit belated)! I realized that it’s been over a month since I added some new, delicious recipes on here, so I’ll start off 2012 with this exquisite taste bud pleaser that I made for Christmas dinner in Florida. My only regret is I didn’t stick a big slice in my bag to take home with me when I left the following day to return back to California. Guess I’ll have to make it again in the near future 😉

The traditional Beef Wellington is made with liver paté, which I opted to substitute a mixture of chopped onions, mushrooms, and a herb cheese pesto instead. Truly mouth-watering!

Ingredients

• 1 beef tenderloin (2 – 2 1/2 lbs.)
• Ground black pepper (optional)
• 1 egg
• 1 tbsp. butter
• 1 tbsp. water
• 2 cups finely chopped mushrooms
• 1 medium onion, finely chopped (about 1/2 cup)
• 1/2 cup tightly packed fresh basil leaves
• 1/2 cup tightly packed fresh parsley leaves
• 1/4 cup Parmesan cheese
• 3 tbsp. olive oil
• All-purpose flour
• 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

1. Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
2. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
3. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
4. Combine the 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth.
5. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work 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 and pesto onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
6. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.

Recipe adapted from Pepperidge Farms®

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