Beef Wellington Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb tenderloin beef, trimmed
Salt and pepper
2 tbsp. sunflower oil
3 tbsp butter
1 small onion, finely chopped
1 shallot, finely chopped
1/2 lb mushrooms, diced
7 oz canned smooth liver pate
1/4 lb store bought puff pastry
1 egg, beaten
Mushroom gravy for serving
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Directions: |
Directions:Season beef with black pepper. Heat the oil in a large skillet, add the beef and cook over high heat until browned all over. Put the beef in a roasting pan and cook at 425º for 25 minutes for rare beef, 30 minutes for medium or 40 minutes for well done. Leave to cool completely.
Meanwhile, melt butter in the skillet, Add chopped onion and mushrooms and cook stirring constantly for 5 minutes or until softened. Increase the heat to high and cook until the excess moisture has evaporated. Transfer to a bowl to cool completely.
Add liver pate to the mushroom and onion mixture and stir well to combine. Add salt and pepper to taste. Roll out 1/2 of the puff pastry. Spread half of the pate mix down the middle leaving a 4 inch border on each side. Place the beef over pate mixture. Cover with remaining pate mixture. Brush pastry border with beaten egg. Wrap the beef in pastry. Brush with beaten egg.
Bake at 425º for 45 minutes or until pastry is crisp and golden. Cover with foil after 30 minutes to avoid pastry from becoming too brown. Let stand for 10 minutes. The slice and serve with gravy. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Individual Beef Wellingtons- cut the raw beef into 8 slices. Brown the slices in a skillet, then wrap each one in pastry with a little pate mixture. Bake for 25-30 minutes.
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