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Beef Wellington

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"Comfort and Joy"

Serves 10 | Prep Time 15 minutes | Cook Time 40 minutes

Why I Love This Recipe

Beef Wellington is a fillet of beef coated with Duxelles or Pate, this recipe uses Duxelles, sauteed Mince of Mushrooms, shallots, and herbs. Wrapped and baked in puff pastry.

Ingredients You'll Need

Beef Tenderloin trimmed - 4lbs
Salt and Pepper - TT
Vegetable Oil - As needed
Pate de Foie gras - 8 oz.
Truffle peelings - 2 lb.
Egg Wash - As needed

Mushrooms - 1 lb.
Shallots(minced) - 2 Tablespoon
Garlic, Chopped - 1 Teaspoon
Whole Butter - 1/2 oz.
Salt and Pepper - To the Taste
Fresh Parsley Chopped - 1 Tablespoon


Step 1: Trim 3 to 4 inches of the tail from the tenderloin
Season the tenderloin with salt and pepper and small amount of oil in large pan.

Step 2: Spread the Surface of the tenderloin with Pate de foie gras .

Step 3: Roll the Puff Pastry dough into a rectangle, thick enough to wrap around the whole tenderloin, Sealing it off with egg wash and trim off any excess

Step 4: Transfer the Wellington to a baking sheet, placing the seam side down. Then brush it with egg wash.

Step 5: Bake the Wellington in a 350 Degrees F till the center reaches 125 - 130 degrees F. For about 40 minutes. Do Not overcook.

Step 6: Allow the Wellington to rest for 5 minutes after baking. Then the fun part carve the Wellington and serve.

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