8 beef tenderloin fillets (about 6 oz each)
Salt and pepper
Wegmans Pan Searing Flour
1 Tbsp Wegmans Pure Olive Oil
1 pkg (16 oz) Wegmans Puff Pastry Sheet, thawed All-purpose flour
1 cup Mushroom Duxelles (see related recipe), divided
1/2 pkg Les Trois Petits Cochons Pate with Mushrooms (Cheese Shop), cut into 8 slices
1 large Wegmans egg
1 Tbsp water
You'll Need: Large skillet, pastry brush, parchment paper, baking sheet
Season with salt and pepper and dust beef with pan-searing flour. Heat oil in pan on MEDIUM-HIGH until oil faintly smokes.
Add beef fillet. Sear 1-2 min each side. Remove from pan; refrigerate minimum 4 hours (to overnight). Repeat with all fillets.
Roll puff pastry on lightly floured work surface to 14x20-inches. Cut into 8 equal pieces (about 7x5 inches).
Spread each fillet with even portion of mushroom duxelles. Top each with pate slice.
Center flillets, pate/duxelles-side down on pastry squares. Whisk together egg and 1 Tbs water in small bowl to make egg wash. Brush egg wash along outside exposed edges of pastry. Bring pastry corners toward center; mold dough to seal tenderloin completely. Place beef pastries (Wellingtons) seamside down on parchment-covered baking sheet.
Brush tops and sides thoroughly with remaining egg wash. Score tops very lightly in crisscross pattern; refrigerate 2 hours.
Preheat oven to 400 degrees. Bake Wellingtons 25 min until internal temp of beef reaches 130 degrees for Medium. (Check by inserting thermometer halfway into thickest part of beef.) Rest 10-15 min before serving.
Serve with Red Wine Sauce with Truffle Butter.
-If you prefer well-done, bake until internal temp reaches 145 degrees.
-Always work with cold puff pastry.