Beef Wellington With Mushroom and Boursin Cheese

Name: Beef Wellington With Mushroom and Boursin Cheese
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8-10 serving(s)
Ingredients: 3 1/2 lbs beef tenderloin fillets; salt; pepper; garlic powder; basil; 1 package garlic and harbs boursin cheese; 8 ounces mushrooms, chopped; 1 lb puff pastry sheet (thawed); flour; 1 large egg white (beaten); 1 large egg yolk (beaten with 1 teaspoon water); extra virgin olive oil; 2 garlic cloves

Submitted by Princess Peggy

"This is different from traditional Beef Wellington in that I did not use a pate to cover the beef, instead I used a delicious mixture of mushrooms and boursin cheese! I paired this with some fancy potatoes au gratin and asparagus. A great recipe for special occasions!"

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Ready In:: 3hrs 15mins
Ingredients:: 13
Serves:: 8-10

ingredients

3 ¹⁄₂ lbs beef tenderloin fillets
salt
pepper
garlic powder
basil
1 package garlic and harbs boursin cheese
8 ounces mushrooms, chopped
1 lb puff pastry sheet (thawed)
flour
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
extra virgin olive oil
2 garlic cloves

directions

Preheat oven to 400 degrees.
Season roast with salt, pepper, garlic powder and basil to taste.
On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
Allow filet to cool completely and discard larding fat and strings if strings are there.
Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
Drain mushrooms and garlic and mix with boursin cheese.
Let mixture chill while waiting for beef to cool. Drink a glass of wine.
Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
With your finger you can make criss-cross grooves in the dough as a decoration.
Brush the edges of the dough with egg white to seal.
Repeat with the ends of the dough.
Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
Remove from oven and allow to rest for 15 minutes.

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RECIPE SUBMITTED BY

Princess Peggy

7 Recipes

Hi!! My name is Peggy and I am currently residing in Wood River, IL. My husband and I are just starting our lives together, and just bought our first house together! I love to be Susie Homemaker when I have time. My favorite part is making irresistable meal combinations that perfectly balances the meat, starch, and veggie. I should upgrade to premium so I can post some!! Other than that, I am an IT by profession, working on computer networks, software, user support, etc. I'm also in college getting my Bachelor's and Master's in the same field. One last thing, I LOVE my kitty cats! I have three: Milo, Buss, and Wurly, and they are the best kitties in the world! I hope you enjoy my recipes and I always enjoy reviews and pictures! Hopefully more recipes (and menus!) coming soon! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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