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Beef wellington

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Ingredients/Components

butter - 4 Tbsp
water - 1 c
egg yolk - 1 item
pepper to taste - 1 item
salt to taste - 1 item
red wine - 1 2
mushrooms - 1/4 lb
small onion - 1 item
beef bouillon cube - 1 item
beef tenderloin whole
pate de foie gras or 2 to 3 Tbsp - 2 oz
Pepperidge Farm puff pastry 17 1/4 oz - 1 pkg

How to make beef wellington:

Spread beef with 2 tablespoons of softened butter. Bake in 425° oven for 15 minutes or until filet is brown all over. Remove from oven and allow to cool completely. Reserve pan juices. Chop onion and mushrooms into fine pieces. Saute in 2 tablespoons butter until tender. Cook the liquid down and cool. (Both of these may be done the night before.)

Lay puff pastry on a flat surface; spread pate down the center. Add onion and mushroom mixture on top. Then add the beef. Seal the pastry edges with a small amount of water. Flip onto a broiler pan to allow for drainage. Brush with a beaten egg yolk and add decorative garnishes.

Bake at 425° for 20 to 25 minutes. Decrease heat to 375° for 20 to 25 minutes. The pastry should be a golden brown.

To the original pan juices, add 1 cup water, 1 beef bouillon cube and 1 tablespoon red wine. Cook over high heat until sauce is slightly reduced (you may want to strain it). Cut tenderloin slices 1 to 1 1/2-inches thick. Spoon sauce over it. Use a serrated knife to prevent crumbling.

Janet and I read every recipe we could find until we put this one together. The family loves it.

Recipe categories: Main dish, Beef, Roast beef.

Rating:

3.5

Average rating: 3.5, total votes: 8

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sugar, eggs, sour cream, butter or margarine, salt, cornstarch, water, slices american cheese