beef wellington
(1 rating)
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Have not tried this yet, but I intend to.
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(1 rating)
yield
6 serving(s)
cook time
30 Min
Ingredients For beef wellington
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2 lbbeef tenderloin, trim fat
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coarse sea salt
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pepper
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2 Tbspunsalted butter
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1 smonion, finely diced
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2 cmushrooms, finely chopped
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1/4 cdry sherry
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1 lbfrozen puff pastry, thawed
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4 ozchicken or goose liver pate at room temperature
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1 lgegg, lightly beaten
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all purpose flour for rolling pastry, sea salt for sprinkling (optional)
How To Make beef wellington
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1Preheat oven to 425 degrees. Season the beef's surface with salt and pepper. Put in a heated skillet with butter, and sear side and ends for about 1 1/2 minutes each. Place tenderloin in refrigerator and cool. Put onions, mushrooms, salt and pepper in skillet, and cook until almost tender.
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2Add sherry and cook until no liquid remains. Season to taste and let cool. On a floured surface, roll puff pastry until 1/4" (6mm) thick and large enough to cover beef.
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3Spread tenderloin with pate' and the mushroom mixture on alternating sections. Fold up dough to enclose tenderloin and chill for 1/2 hour. Brush with egg. Cook at 425 degrees F. for 30 minutes to reach an internal temperature of 135 degrees F.
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