Beef Wellington with Rice Pilaf

Beef tenderloin filets coated with mushroom duxelle (made with shallots, butter, red wine, thyme & whipping cream).  Wrapped in puff pastry.  We recommend baking this dish to brown the pastry. Sauce is made with red wine, beef base, butter & herbs. The rice pilaf is a white and brown rice blend, sprinkled with pine nuts.

Heating Instructions

• Oven directions:  Preheat oven to 400ºF (375ºF convection). Remove plastic lid. Transfer steaks to cookie sheet. Bake 25-30 minutes or until puff pastry has risen and turned golden brown. Heat sauce in microwave 1-2 minutes or until hot. (Do not microwave steaks.)

• Ingredients: Beef tenderloin, puff pastry, mushrooms, shallots, butter, whipping cream, white wine, thyme, salt and pepper.