Lucie County Beef Wellington

Ingredients

• 5 pound beef tenderloin trimmed
• 1.5 cups cooking wine dry red
• 1  eggs beaten
• 2 tablespoons juice of lemon 
• 2 teaspoons pepper 
• 1 teaspoon salt 
• 1 teaspoon water 
• 1 tablespoon worcestershire sauce 
• 12 servings wellington pastries 
• 12 servings wellington pastries 

Equipment

• baking sheet
• oven

Directions

1. Cut tenderloin into bite-size pieces, and place in a large shallow dish.
2. Combine wine, lemon juice, Worcestershire sauce, pepper, and salt.
3. Pour mixture over meat; cover and marinate overnight in refrigerator, turning occasionally.
4. Prepare Mushroom Pt Filling. Cover; refrigerate overnight.
5. Prepare pastry; cover and refrigerate overnight.
6. Drain meat; discard marinade.
7. Combine meat and Mushroom Pt Filling, stirring well; set aside.
8. Divide pastry into 12 equal portions.
9. Roll each portion into an 8-inch circle on a lightly floured surface; reserve excess pastry.
10. Spread each circle with 1 cup meat mixture. Fold pastry over filling, and pinch edges to seal.
11. Place Wellingtons, seam side down, on lightly greased baking sheets.
12. Combine egg and water, mixing well; brush on each Wellington.
13. Roll out excess pastry; cut into decorative shapes, and arrange on top of Wellingtons, if desired.
14. Brush with remaining egg mixture.
15. Bake at 375 for 30 minutes or until golden brown.