- In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender.
- Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
- Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
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- About 2 hours before serving, reheat oven to 425 degrees F.
- In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely.
- Brush beef with 1 tablespoon melted butter.
- Insert meat thermometer into center of tenderloin.
- Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare).
- Remove tenderloin from oven and let stand 30 minutes.
- Do not turn oven off.
- Thaw pastry as label directs.
- Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender.
- Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates.
- Stir in red wine and cook over medium heat until mixture is dry.
- Remove skillet from heat; cool slightly.
- On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle.
- Place puff pastry sheet on ungreased large cookie sheet.
- Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.
- Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin.
- On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
- In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture.
- Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden.
- With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
- Prepare Bordelaise Sauce.
- To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.
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