Beef Wellington

Vera Cardia


Beef terderloin is required for this dish because the tenderness of the cut of meat which will melt in your mouth. Serve it with anything you wish. It is a superb dish that will impress all your guests. Enjoy!


★★★★☆ 2 votes

1 Hr
1 Hr


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  • 3 to 4 lb
    beef tenderloin
  • 4 oz
  • 1/2 c
    finally chopped portabella mushrooms
  • 1 Tbsp
  • 2 can(s)
    ready crescent rolls
  • 2
    egg, beaten

How to Make Beef Wellington


  1. Bake tenderloin in a 425 oven for 25-30 minutes. Remove and set aside 30 mins
    Mix mushrooms, liverwurst and bourbon. Set aside. Unroll crescent rolls, laying flat. Ensure that the seams are overlapped so there will be no leakage. Smear even layer of liverwurst mix over entire tenderloin. Cover tenderloin with crescent roll pastry. Brush outside with egg mixture. Bake in 425 degree oven for 25-30 minutes or longer in a lightly greased pan. (This time will result in rare-medium rare. Increase time if you desire medium-well and cover for the first 10 min to avoid too much browning). Remove and let rest for 10 minutes. Slice and serve with parsley garnish.
    In this photo, it is served with Potatoes Au Gratin. Enjoy!

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About Beef Wellington

Course/Dish: Beef

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