Nutrition Facts

Serving Size 203 g

(Approx. 10 Servings)

Amount Per Serving

Calories	250	Calories From Fat	120

% Daily Value*

Total Fat 13 g	20%

Saturated Fat 3.5 g	18%

Trans Fat 0.0 g

Cholesterol 145 mg	48%

Sodium 95 mg	4%

Total Carbohydrate 5 g	2%

Dietary Fiber 1 g	4%

Sugars 1 g

Protein	29 g

Vitamin A 2%	•	Iron 20%

Vitamin C 2%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef Wellington

Prep Time

8 hours

Cook Time

1 hour

Total Time

9 hours

Serves

10 People

Ingredients

Recipe makes 10 Servings

16 Oz sliced baby bella mushrooms

3 H-E-B Peeled Garlic Cloves, smashed

1/3 cup(s) shallot(s), minced

1 Tbsp Patty's Herbs Thyme, roughly chopped

1/4 cup(s) Central Market Italian Organic Extra Virgin Olive Oil, divided use, plus more as needed

3 Lb beef tenderloin, trimmed

1 Pepperidge Farm Puff Pastry Sheets, plus more as needed

4 large Hill Country Fare Grade A Large Eggs, yolks, whisked together

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Instructions

In a food processor combine mushrooms, garlic, shallots, and thyme together. Pulse until it resembles a wet paste.

Preheat a non-stick skillet over medium high heat. Add oil and mushroom puree, sauté until all liquid is reduced and mushroom mixture begins to tighten up. Season to taste and set aside to cool.

Set a large cast iron skillet over medium heat and allow it to get very hot. Rub fillet with olive oil to coat and season liberally with salt and pepper.

Sear fillet in skillet on all sides for only 1 to 2 minutes per side until fillet is nicely browned. Remove to a plate to cool completely.

Place a large sheet of plastic wrap on a flat surface. Spread cooled mushroom mixture in center of plastic wrap.

Place fillet into center of mushroom mixture. Carefully wrap up fillet with plastic wrap and press mushroom mixture around fillet. Seal up ends and refrigerate overnight to allow everything to set.

Preheat oven to 400°F.

Dust work surface with flour and roll out puff pastry to a size large enough to cover filet completely. Remove plastic wrap from filet and place into center of puff pastry.

Gently fold and roll pastry around filet; pinch ends and crimp and fold puff pastry as needed to seal tightly. Cut off any excess puff pastry as needed to fit size of filet. Roll filet to sit seam side down. Brush egg over entire surface. Carefully place beef onto a sheet pan lined with parchment paper.

Bake for approximately 40 to 60 minutes or until desired internal temperature is reached. Allow to cool for at least 20 minutes before carving and serving. Season to taste as needed.

Chef's Note: I like to add approximately 2 tablespoons of sherry vinegar to the mushrooms to add a little more flavor during cooking. Simply cook until vinegar completely evaporates.