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Beef Wellington

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Beef
Recipe Preparation Level: easy
    Beef Wellington

    Submitted by: Normala
    Makes 6 servings


    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 wine


    1 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

    2 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.

    3 Mix together pate and 2 tablespoons softened
    butter, and season with salt and pepper. Spread
    pate over beef. Top with onion and mushroom mixture.

    4 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.

    5 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.

    6 Place all reserved juices in a small saucepan
    over high heat. Stir in beef stock and red wine; b
    oil for 10 to 15 minutes, or until slightly reduced.
    Strain, and serve with beef.

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