Submitted by Arkansas Beef Council

INGREDIENTS:

1 center cut beef tenderloin roast, chain removed (about 2 pounds)

1 tsp olive oil

1/2 tsp salt

1/2 tsp pepper, divided

8 ounces mushrooms

1 large shallot

2 Tbsp dry red wine

2 Tbsp Dijon-style mustard

1/2 tsp dried thyme leaves

1 sheet frozen puff pastry (1/2 package), thawed

DIRECTIONS:

Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef roast. Place roast in skillet; brown evenly. Remove roast from skillet.

Heat oven to 425 degrees. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool. Cook’s Tip: Mushrooms and shallot may be finely chopped by hand.

Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry. Cook’s Tip: Use any excess dough to decorate Wellington.

Bake in 425 degrees oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135 degrees for medium rare; 150 degrees for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.) Carve into slices. and serve with your favorite vegetables.

Arkansas Beef CouncilRecipesArkansas Beef Council,Beef,Classic Beef Wellington,main dishSubmitted by Arkansas Beef Council INGREDIENTS: 1 center cut beef tenderloin roast, chain removed (about 2 pounds) 1 tsp olive oil 1/2 tsp salt 1/2 tsp pepper, divided 8 ounces mushrooms 1 large shallot 2 Tbsp dry red wine 2 Tbsp Dijon-style mustard 1/2 tsp dried thyme leaves 1 sheet frozen puff pastry (1/2 package), thawed DIRECTIONS: Heat 1/2 teaspoon oil in...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma