Recipe - Individual Beef Wellingtons With Mushroom Sauce

1 pound Mushrooms
One fourth cup Butter or margarine
1 md Onion, minced
3 cup Fresh bread crumbs
One fourth teaspoon Thyme
One half teaspoon Pepper
1 teaspoon Salt
1 pound Pkg puff pastry
8 Beef rib eye steak, 1 inch
thick by 3x5 inches
2 Eggs separated
4 teaspoon Water

Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining
mushrooms and extra stems. In a large skillet over medium heat, melt
butter, add mushrooms and onions and cook for 5 minutes or until all liquid
is evaporated. Stir in bread crumbs, thyme, salt, pepper and cool. Prepare
puff pastry as package directs. Cut 8 rectangular pieces and reserve
scraps. Place 1/3 cup of mushroom mixture in the centre of each pastry
rectangle, top with steaks and 1 whole mushroom each. In a small bowl, beat
egg whites and 2 tsp of water with a fork. Brush pastry

edges. Fold pastry over steak and mushroom; overlap edges and press to
seal. Roll out scraps, cut into leaf or other designs. Brush backs with
egg white and arrange on pastry rectangles. Place on cookie sheet.
Refrigerate for 23 hours. Let meat sit at room temperature, about 30
minutes before baking. Preheat oven to 400F. In a cup, beat egg yolk with 2
tsp water, brush over pastry. Bake 23 minutes for rare, 25 minutes for
medium. Serve immediately with Demiglaze sauce. (follows) This can be
served with asparagus tips, baby carrots, and broiled tomato halves. Serves
8.

~Begin Recipe Export QuikBook version 0.96 Beta A
Posted to MCRecipe Digest V1 #168

Date: Thu, 25 Jul 1996 14:46:53 +0000

From: "Wendy Lockman" wlockman@randomc.com