"Those who forget the pasta are condemned to reheat it."--Unknown

Beef Wellington Recipe

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This recipe for Beef Wellington, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pd. Tenderloin beef center cut
1 pd. Puff pastry
3 oz. pork pate
4 oz. white mushrooms
3 dried shallots
1/2 small onion
2 tbsp. butter
1 tbsp. oil

Directions:
Directions:
Season beef. Saute´ beef in butter and oil in a hot pan, set aside. To make duxelles, chop mushrooms, onions, and shallots keep separated.
In a pan saute´ shallots and onions in butter for 5 minutes. Add mushrooms and cook until water evaporates, add salt and pepper, let cool. Put pate in food processor and puree. Place pate in bowl and add mushrooms, onions, and shallots, hand mix. Spread duxelles all over beef covering all sides. Roll out puff pastry dough 1/8” thick. Wrap beef in puff pastry. Bake at 350. Bake for 30 minutes for rare beef, 40 for medium, 50 for well.

Personal Notes:
Personal Notes:
Fresh pate including pork, chicken & others may be purchased at a gourmet market or ordered. Puff pastry may be purchased frozen at most grocery stores. Use instant read or meat thermometer to ensure correct degree of doneness.
***also look at Bon
Appetit recipe @
http://www.labellecuisine.com/Archives/beef/Beef%20Wellington%20with
%20Madeira%20Sauce.htm *** reference: Chef Agnes Bellet, Louis XVI

 

 

 

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