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Beef Wellington from Aunt Nancy Recipe

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This recipe for Beef Wellington from Aunt Nancy, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ben Stohler
Added: Wednesday, December 10, 2008

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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