My husband loves Beef Wellington. – It was a favorite of his mother’s for Christmas dinner and is something he likes to have once in a while. I do have her recipe, but I’m sure she modified it a little – as I have.
I’ve now added my own short cuts to make it quick and easy to fix, so that we can have it once in a while as part of our dinner when everyone is home for a few days or we are having friends over.
The first part is to ‘brown’ the beef tenderloin. I put the beef in the oven for about 30 minutes on 450 degrees. After it just needs to come out of the oven and cool.
To make it simple I used 2 sheets of pie crust (the first time I used Filo Dough, but that isn’t as easy to work with and my Mother In Law used pie crust).
To make a filling layer I fixed a brown gravy – just the powder mix I can buy. I added a tablespoon of cornstarch to thicken and let it it get thicker. I then added chopped up onions, mushrooms, and garlic. A little parsley and other seasonings could be added. After everything gets mixed up and soft, I laid out a pie crust in my pan and put a layer of my gravy mixture on it.
Now I added the Beef on top of the mixture and then spooned gravy mix on the top of the beef. My goal was to cover all the sides of the beef with the gravy mix and then take the last pie crust and wrap the beef with it bringing up the bottom crust to meet the top crust.
Sealed in!
Finally I baked the Beef Wellington at 350 degrees for another 30 minutes and dinner!
