• 3-4 lb. beef tenderloin
• 1-1/2 cups flour (I use Bob’s Red Mill baking flour which is a mixture of gluten free flours).
• 1 stick butter (cold and cut into 1/2 inch cubes)
• 1/4-to 1/2 tsp salt
First, season beef tenderloin with salt, pepper and an herb of choice (savory or thyme is good). Brown the meat in a skillet on all sides; set aside to cool.
Preheat oven to 425 degrees.
Pastry for Beef Wellington
Take your remaining ingredients, cut cold butter into flour, either using a fork or your food processor. If using a food processor, pulse until the mixture is like coarse meal.
Next, add the water to the flour (pouring water in a thin stream), until mixture holds together. Remove from processor and put on a well floured work space.
Shape dough into a ball, then into a 6 inch disk. Wrap tightly with wax paper and refrigerate dough for 30 to 40 minutes.
Remove the pastry disk from the refrigerator and make sure your board is well floured.
Roll the dough out, always starting from the middle out to the edges. Roll to the desired thickness you like. Mine was about 1/8th of an inch, but can be thinner.
Wrap your browned and cooled tenderloin with the pastry. Insert a meat thermometer in the center. Cook for 20 minutes. For rare, internal temp. should be 115 degrees. For medium rare, thermometer should read 120 degrees.
Remember, the internal temp will rise 10 to 15 degrees after roast is removed from oven.
The juices from the meat will permeate the crust.
Total recipe time is 30 – 40 minutes.