Turkey Wellington
Ingredients
Turkey Breast tenderloins.
olive oil/ butter mixture
puff pastry dough
Dijon mustard or mustard of your choosing
Preparation
1
There is no hard and fast rule about making any recipe traditional. Make it you own and leave off the mushroom duxelle. Season the steak with some herbs or mustard. I make a Turkey Wellington using Turkey Breast tenderloins. Sprinkle with salt, pepper, and garlic powder and brown in olive oil/ butter mixture, just until golden on both sides. Cool slightly.
2
Defrost packaged puff pastry dough according to directions. Carefully open puff pastry sheet and roll, on lightly floured board, until about 1/4" thick. Cut pastry sheet into 2 or 3 sections, depending on size of tenderloins. Brush tenderloin with Dijon mustard or mustard of your choosing. Wrap in puff pastry and place seam side down on baking sheet.
3
Brush with egg wash(1 egg and 1 Tbsp. water) and bake in a 375F oven for about 30 minutes until a rich golden brown. These can be prepared early in the day, refrigerated, and baked when needed
Tools
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Yield:
1.0 servings
Added:
Sunday, February 14, 2010 - 5:51am
