BEEF WELLINGTON

 

  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 30

Ingredients

  • 2 1/2 pounds beef tenderloin
  • 2 tablespoons butter, softened
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 ounces liver pate
  • 2 tablespoons butter, softened
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg yolk, beaten
  • 1 (10.5 ounce) can beef broth
  • 2 tablespoons red wine

Directions

  • 1.Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
  • 2.Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
  • 3.Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
  • 4.Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
  • 5.Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
  • 6.Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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Notes

"This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!"

Categories: Main Dish 

Author Credit: Normala

Website Credit: http://www.truereligionoutletshop.com/mens-true-religion-mens-bootcut-c-23_24.html

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