beef wellington

★★★★★ 1 Review
slw60 avatar
By Sheri Wasky
from Williamson, WV

Have not tried this yet, but I intend to.

★★★★★ 1 Review
serves 6
cook time 30 Min

Ingredients For beef wellington

  • 2 lb
    beef tenderloin, trim fat
  • coarse sea salt
  • pepper
  • 2 Tbsp
    unsalted butter
  • 1 sm
    onion, finely diced
  • 2 c
    mushrooms, finely chopped
  • 1/4 c
    dry sherry
  • 1 lb
    frozen puff pastry, thawed
  • 4 oz
    chicken or goose liver pate at room temperature
  • 1 lg
    egg, lightly beaten
  • all purpose flour for rolling pastry, sea salt for sprinkling (optional)
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How To Make beef wellington

  • 1
    Preheat 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.
  • 2
    Add 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.
  • 3
    Spread 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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