Help finding recipe

[bgalli]

I think the Jan, Feb or Mar 2002 CL had a recipe for a Beef Wellington - using puff pastry or phyllo to wrap a filet or beef tenderloin. I can't find the recipe. Does anyone remember it or have it that they could forward to me? I wanted to make it this weekend. Thanks

[Molli526]

Is there another name for what you are looking for? I searched my Mastercook and I didn't come up with anything.

[bgalli]

Thanks Mollie...I think "Beef Wellington", but I had ripped the page out of the magazine, and now I can't find it.

[Molli526]

I just double checked my CL's of this year- nothing close to Beef Wellington. Maybe it was in another magazine?

[Alisa]

Cook's Illustrated had an article on Beef Wellington in December 2001 - could that be it?

[JackieO]

Someone at the office handed me a photocopy of a Pork Wellington recipe from a recent Family Circle. Could that be it? Here it is -- I tried it once and while it was very tasty, it was a little soggy on the bottom. My co-worker had the same experience, so I'm not sure what the "trick" is. Here goes:

Filling:
1 T olive oil
1 sm onion, chopped
1 bag (6 oz) baby spinach
1/4 tsp salt
1/4 tsp black pepper
2 T Dijon mustard

Pork:
1 tsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp black pepper
1 pork tenderloin (about 1 lb)
1 sheet frozen puff pastry (from 17.3-oz pkg), thawed

Egg wash:
1 egg plus 1 T water

Heat oven to 425 degrees.

Filling: Heat oil in medium-size skillet over medium heat. Add onion and garlic; cook 10 minutes, until softened. Add spinach, salt and pepper; cook until spinach is wilted and liquid evaporates, 3-5 minutes. Remove from heat. Add mustard.

Pork: Mix rosemary, salt & pepper in bowl. Rub over pork.

Open pastry sheet on lightly floured work surface. Roll out to at least 12 inches in length. Spoon onion-spinach mixture into 3-inch-wide mound down center. Place pork on top of spinach mixture, folding over tail end if necessary. Wrap pastry over tenderloin to cover, tucking ends under. Make 3 slashes in top of pastry. Brush with egg wash and transfer to ungreased, rimmed baking sheet.

Roast in 425 degree oven for 35 to 40 minutes or until instant-read thermometer inserted into tenderloin registers 140 degrees and pastry is golden brown. If pastry begins to get too brown, cover loosely with foil. Using 2 large spatulas, transfer roast to a wire rack placed over a dish. Let stand 10 minutes. Slice and serve.

Nutrient Value per serving (six servings):
369 calories, 22 g fat (4 g sat), 21 g protein, 21 g carb. 1 g fiber, 579 mg sodium, 80 mg cholesterol.

There's a rosemary roasted vegetable recipe that goes along with it. Let me know if you're interested.

[bgalli]

Wow! I'm impressed...this is the first time I've tried a "chat" site, and want to thank all of you who responded. The recipe JackieO sent seems close enought to the one I had lost. I really appreciate your taking the time to send it. I wonder if it was baked on a pizza pan (the kind with holes in it), if that would keep the bottom from getting soggy. I don't know if it "leaks", but if it did, you could put the pizza pan on top of a baking pan to catch any drips. Anyway, just a thought.

Molli, I appreciate your checking your CL issues, and Alisa, thanks for the lead to CI.
Thanks again to everyone.
Bgalli