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Ingredientes
- 4 (6 ounce.) portions trimmed beef tenderloin
- 2 tbsp. butter
- 4 teaspoon finely minced shallots
- 1/2 pound mushrooms, finely minced (2 c.)
- 2 tbsp. burgundy wine
- 2 1/2 ounce. can goose or possibly chicken liver pate
- 17 1/4 ounce. pkg. Pepperidge Farm puff pastry dough (two 9x10 inch sheets),
- defrosted
- 1 egg yolk beaten with 1 teaspoon water
Direcciones
- NOTE: This recipe is for individual "envelopes" of Beef Wellington; for a buffet party, use a whole tenderloin and double the remaining ingredients.
- Season meat with salt and pepper. In a heavy fry pan, quickly sear fillets on both sides. Remove from pan and set aside. Turn heat to low; add in butter, shallots, mushrooms and wine to pan. Cook and stir till all liquid is gone and the mix is very soft.
- Spread 1 Tbsp. pate over the top of each fillet, then spread 1/4 c. of mushroom mix over pate. Carefully wrap each mushroom topped fillet in pastry, rolling pastry to stretch as needed. Healthy pinch edges to seal. Brush with beaten egg yolk. Bake in a 450 oven for 15 min. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 149 | 50% |
| Total Fat 16.61g | 21% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 96mg | 4% |
| Potassium 524mg | 15% |
| Total Carbs 1.72g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.61g | 0% |
| Protein 32.88g | 53% |
