No Image
prep time
cook time
30 Min
method
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yield
6 serving(s)
Ingredients
- 2 pounds beef tenderloin, trim fat
- - coarse sea salt
- - pepper
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cups mushrooms, finely chopped
- 1/4 cup dry sherry
- 1 pound frozen puff pastry, thawed
- 4 ounces chicken or goose liver pate at room temperature
- 1 large egg, lightly beaten
- - all purpose flour for rolling pastry, sea salt for sprinkling (optional)
How To Make beef wellington
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Step 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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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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