"The belly rules the mind."--Spanish Proverb

BEEF WELLINGTON Recipe

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This recipe for BEEF WELLINGTON, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds beef tenderloin
2 tablespoons soft butter
1 teaspoon salt
1/2 teaspoon pepper

Pastry (pie crust dough)
1 egg yolk
1 tablespoon water

Mushroom Filling:
1 pound fresh mushrooms, chopped
1/2 cup minced onion
1/2 cup dry sherry
1/4 cup butter
1/4 cup chopped parsley
1/4 teaspoon salt

Directions:
Directions:
Tie tenderloin in several places with heavy string. Rub with soft butter, sprinkle with salt and pepper; place on rack in open shallow pan and roast in preheated 500 oven about 25 minutes. Remove from oven and let cool 30 minutes. Remove string, pat tenderloin dry with paper towel.

Roll pastry into a rectangle large enough to encase tenderloin; cut to make edges even. Save left-over pastry to make cut out designs for garnish. Place tenderloin at edge of longer side of pastry, spread Mushroom Filing over remaining surface of pastry, leaving a 1" margin on each side. Roll tenderloin and pastry; seal seams and ends, moisten with water if necessary. Garnish top with cut outs from left-over pastry. Carefully place pastry-wrapped tenderloin, seam-side-down, on cookie sheet. Mix egg yolk and water, brush over pastry. Insert a meat thermometer through pastry into center of roast. Roast in preheated 400 oven for 30 minutes or until desired degree of doneness.

Mushroom Filling:
Mix ingredients in saucepan. Cook over low heat, stirring occasionally, until all liquid is absorbed(about 15 minutes).

Internal temperature:
Rare 140, Medium 160, Done 170.

Number Of Servings:
Number Of Servings:
8

 

 

 

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