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Ingredientes
- 1 lb beef tenderloin cut into 8oz. steaks
- 4 tbs vegetable oil
- 1 medium shallot, chopped very fine
- 1 cup fresh mushrooms, chopped very fine
- 2 sprigs of thyme leaves, chopped fine
- 2 ounces liver pate
- 2 tbs 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
- ¼ cup red wine
- 1 tbs flour
- 1 tbs butter
Direcciones
- Preheat oven to 450 degrees F.
- Heat 2 tbs of vegetable oil in a large sauté pan over high heat. Season the beef with salt and pepper and sear until browned on all sides. Remove from pan to a plate and allow to cool completely. Reserve pan juices.
- In a large sauté pan over medium heat add the remaining 2 tbs vegetable oil. When hot, add the onion and mushrooms stirring for 5-7 minutes until soft. Remove from heat, add the thyme leaves, salt and pepper and let cool.
- Mix together pate and 2 tablespoons softened butter. Set aside.
- Roll out the puff pastry dough into a square large enough to fold around the meat.
- Spread a thin layer of the mushroom mixture in the middle of the dough as a landing spot for your beef.
- Place a piece of beef in the center on top of the mushrooms. Spread a layer of pate over the beef and cover with additional mushrooms.
- Brush the edges of the dough with the egg yolk.
- Fold the dough around the beef like a package and seal all the edges, making sure the seams are not too thick.
- Place the beef on a baking tray and cut a few slits in the top of the dough. Brush the package with the egg yolk.
- Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F and cook for another 10 to 15 more minutes, or until pastry is a rich, golden brown. Remove from oven and allow to rest on a plate before slicing.
- 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. Wisk in the flour and softened butter to thicken the sauce and continue cooking until desired consistency.
- Spoon some sauce onto the bottom of the plate and slice the wellingtons in half. Place the halves on the plate and serve with a vibrant vegetable such as roasted asparagus.
