beef wellington

Ingredients

• Servings: 8
• 2 1/2 pounds beef tenderloin
• 2 tablespoons butter, softened
• 2 tablespoons butter
• 1 onion, chopped
• 1/2 cup sliced fresh mushrooms
• 2 ounces liver pate
• 2 tablespoons 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
• 2 tablespoons red

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c). place beef in a small baking dish, and spread with 2 tablespoons softened butter. bake for 10 to 15 minutes, or until browned. remove from pan, and allow to cool completely. reserve pan juices.
• melt 2 tablespoons butter in a skillet over medium heat. saute onion and mushrooms in butter for 5 minutes. remove from heat, and let cool.
• mix together pate and 2 tablespoons softened butter, and season with salt and pepper. spread pate over beef. top with onion and mushroom mixture.
• roll out the puff pastry dough, and place beef in the center. fold up, and seal all the edges, making sure the seams are not too thick. place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• bake at 450 degrees f (230 degrees c) for 10 minutes, then reduce heat to 425 degrees f (220 degrees c) for 10 to 15 more minutes, or until pastry is a rich, golden brown. set aside, and keep warm.
• place all reserved juices in a small saucepan over high heat. stir in beef stock and red ; boil for 10 to 15 minutes, or until slightly reduced. strain, and serve with beef.