Directions: |
Directions:Preheat oven to 400º.
Rub the surface of the meat with vegetable oil and season the outside of the beef well with salt and pepper. Place beef on a baking sheet and roast in oven for 30 minutes for rare, 45 minutes for medium.
In a sauté pan, melt the butter and sauté the mushrooms and garlic over high heat for 1 minute stirring once or twice. Add Brandy to pan and continue to cook until most of the liquid has evaporated. Remove from heat and cool.
Thaw puff pastry sheets per package instructions and layer sheets as directed on box. Spread the Liver Pate across the top of the filet and press mushroom mixture into pate. Place filet, with the liver pate side down; lengthwise in the middle of the rolled pastry. Wrap the pastry around the filet, overlapping the edges to form a seam; moisten edges to seal. Trim the top layer of the pastry from ends and fold up over the filet; moisten edges to seal.
Brush pastry with the beaten egg. Decorate the top of the pastry with designs cut from scraps of the pastry. Gently brush designs with remaining beaten egg. Carefully transfer wrapped filet to a lightly greased baking sheet (or a sheet lined with parchment paper).
Bake in a preheated 450º oven for 25 minutes, or until pastry is golden brown. Remove from oven and let stand in a warm place for 10 minutes before carving.
If desired, you can roast the filet of beef in advance, 30 minutes for rare, 45 minutes for medium as directed. Remove the beef from the oven, wrap well and refrigerate. Remove the beef from the refrigerator and let it come to room temperature for 30 minutes before spreading on the liver pate, etc.
***I have also made this with well trimmed boneless Prime Rib instead of Tenderloin, |
This recipe for Beef Wellington is from