急!急!急! Beef Wellington既材料a

Beef Wellington
Thaw Time: 40 minutes Bake Time: 25 minutes
Prep Time: 30 minutes Chill Time: 60 minutes
Serves: 10
Ingredients
2 -to 2 1/2-pound beef tenderloins
Ground black pepper (optional)
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
Directions
Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425°F. for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour.

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425°F. Stir the egg and water in a small bowl with a fork.

Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the vegetables are tender and all the liquid is evaporated, stirring often.

Unfold the pastry sheet on a lightly floured 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 onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Starting at the long sides, fold the pastry over the beef. Place seam-side down on a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.

Bake for 25 minutes or until the pastry is golden and a meat thermometer reads 140°F. Slice and serve warm.

Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

威靈頓牛柳

2 湯匙牛油
8 安士新鮮蘑菇
1 湯匙碎紅蔥頭
1/2 茶匙碎洋芫茜
8 安士粗碎 Gruyere芝士
8安士牛柳
2 湯匙辣根醬
2塊四方形生酥皮
1隻蛋, 溝1茶匙水打勻

將牛油以中高火溶於大鍋, 加入蘑菇, 紅蔥頭同埋洋芫茜, 炒3-4分鐘. 離火待冷. 加入碎芝士及辣根醬撈勻. 預熱焗爐至425F (220C). 搽蛋水落生酥皮底及面, 將醬料搽上生酥皮中心, 再放上牛肉. 再在牛肉面搽上醬料, 蓋上第二塊生酥皮, 紐埋酥皮邊, 再搽蛋水落生酥皮面. 放入焗爐焗約25-30分鐘直至金黃.