Description
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!
Ingredients
- 2 ½ pounds beef tenderloin
- 2 tablespoons butter, softened
- 2 tablespoons butter
- 1 onion, chopped
- ½ 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 wine
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place beef tenderloin in a small baking dish. Spread 2 tablespoons softened butter over beef.
- Bake in the preheated oven until browned
- 10 to 15 minutes. Remove beef from the pan; allow to cool completely. Reserve pan juices.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
- Mix together paté and 2 tablespoons softened butter in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
- Roll out puff pastry dough to about 1/4-inch thickness 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 9×13-inch baking dish
- cut a few slits in the top of dough
- and brush with egg yolk.
- Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich
- golden brown
- 10 to 15 minutes. Set aside and keep warm.
- Place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced
- 10 to 15 minutes. Strain and serve with beef.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8