"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BEEF WELLINGTON FOR 2 Recipe

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This recipe for BEEF WELLINGTON FOR 2, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  

2, 6 oz Filet Mignon
1 tsp Dijon mustard
tsp dried thyme
Salt and coarse ground pepper
1 TBL butter
cup goose liver pate or Duxelles
1 sheet puff pastry, 1/8 in thick
1 tsp milk
1 egg


Directions:
Directions:
Pre heat oven to 425. Rub the filet with mustard on all sides, then sprinkle salt pepper and thyme on them. Melt butter in small skillet and sear filet on all sides, about 5 minutes. Cool to room temperature.

Place filets on baking sheet and top with pate or duxelles
Cut out 2, 4-5 in circles of pastry, you want it big enough to cover the filet and touch the baking sheet. Drape the pastry on the filet and pinch together at the bottom in 4-5 places to enclose the filet. Trim off any edges that drape on the pan. Wisk the egg and milk together and brush on pastry. Decorate top with cut outs from pastry trimmings if desired.

Bake 15 minutes for Med Rare, serve immediately on a puddle of Creamed Mushroom sauce. Recipe in Sauces.

Duxelles is a mixture of finely chopped mushrooms, shallots and thyme, slowly cooked in butter until it is a thick paste.

 

 

 

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