Beef Wellington

Name: Beef Wellington
Ingredients: 1 1/2 ounces dried mushrooms your choice, a mix is nice; 6 tablespoons fresh parsley leaves chopped; 2 tablespoons fresh thyme leaves; salt and ground black pepper; 42 ounces filet mignons each; 1/4 cup dijon mustard course grain or regular; 16 ounces pastry dough frozen puff, thawed; 1 large egg beaten; 2 tablespoons butter

9 ingredients

5 steps

Ingredients

1 1/2 ounces dried mushrooms your choice, a mix is nice
6 tablespoons fresh parsley leaves chopped
2 tablespoons fresh thyme leaves
salt and ground black pepper
42 ounces filet mignons each
1/4 cup dijon mustard course grain or regular
16 ounces pastry dough frozen puff, thawed
1 large egg beaten
2 tablespoons butter

Directions

1

Place mushrooms in a KitchenAid(R) Pro Line(R) Series 16-Cup Food Processor and grind to a powder; transfer to a medium bowl and mix in parsley, thyme, and 1/4 teaspoon each salt and pepper. Generously sprinkle both sides of each steak with salt and pepper. Pat the mustard all over each steak with a brush, and then roll each steak all over in the mushroom mixture.
2

Cut puff pastry into 6 even portions. On a lightly floured surface, roll each puff pastry portion an inch wider than filet mignon sides and twice its length to completely encase it.
3

Wrap each filet in the rolled out puff pastry sections, brushing edges with egg wash to seal. Trim excess dough, if needed. Score the top of each filet several times. Lightly brush each wrapped filet with melted butter. Place the filets in the refrigerator to chill for 30 minutes. (Can be refrigerated overnight.)
4

Preheat KitchenAid(R) Convection Double Wall Oven to 425 degrees F. Place a wire rack in a rimmed baking pan.
5

Place the chilled filets on the wire rack. Bake for 20-25 minutes, or until golden brown, 20 to 22 minutes. Let rest 5 minutes and serve.