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Beef Wellington from Aunt Nancy Recipe

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This recipe for Beef Wellington from Aunt Nancy is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Prepared puff paste dough - Pepperidge Farms
fillet mignon
large sliced mushrooms
liver pate or braunsweiger
egg
Directions:
Directions:
Using prepared puff paste dough, roll out individual pieces to cover fillet mignons completely. Place fillet on dough and on each place: 1 large sliced mushroom, 1 Tbsp liver pate or braunsweiger. Fold dough to cover all and place on baking pan with mushroom side down. Cut fancy pieces and put on top. Paint with beaten egg - Refrigerate. Important to be almost ice cold. Take meat directly from fridge to oven and bake at 425 degrees for 20-25 minutes (til crust is crispy). Serve - can stand for 15 minutes or so on warm surface. Great with Bernaise sauce.

 

 

 

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