Turkey Wellington
By: Anonymous
Published: Sunday, February 14, 2010 - 5:51am

Ingredients




Turkey Breast tenderloins.
salt
pepper
garlic powder
olive oil/ butter mixture
puff pastry dough
Dijon mustard or mustard of your choosing
egg wash(1 egg and 1 Tbsp. wate

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