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Receta Beef Wellington
by CookEatShare Cookbook

Beef Wellington
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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

  1. NOTE: This recipe is for individual "envelopes" of Beef Wellington; for a buffet party, use a whole tenderloin and double the remaining ingredients.
  2. 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.
  3. 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.