Classic Beef Wellington

Classic Beef Wellington

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This seminal English recipe encases rich cooked beef and herbs in a flaky bread crust. Cook this dish for a quick and appealing meal for your family, or serve it as an appetizer for a real crowd-pleaser!

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Chicago IL

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 2 1/2 Lbs beef tenderloin
  • 
2 Tbs butter, softened
  • 
2 Tbs butter
  • 
1 onion, chopped
  • 
1/2 C sliced fresh mushrooms
  • 
2 Oz liver pate
  • 
2 Tbs butter, softened
  • 
salt and pepper to taste
  • 
17.5 oz frozen puff pastry dough, thawed
  • 
1 egg yolk, beaten
  • 
10.5 oz beef broth
  • 
2 Tbs red wine

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Directions

Preheat oven to 425º.
Place beef in a small baking dish, and spread 2 tablespoons softened butter over it. Bake for 10 to 15 minutes, remove from pan, and let cool.
Melt 2 tablespoons of butter in a skillet over medium heat, add onions and mushroom, then saute for 5 minutes. Remove from heat and let cool.
Mix pate and 2 tablespoons of softened butter together, season with salt and pepper, then spread over beef and top with onion and mushroom mixture.
Place beef mix in the center of rolled out pastry dough. Fold dough up and seal all the edges. Place the beef in a 9x13 inch baking dish, cut a few slits in the doug, and brush exterior with egg yolk.
Bake at 450º for 10 minutes, then reduce heat to 425º and bake for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm until read to serve.

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