"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Wellington Recipe

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This recipe for Beef Wellington, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Urano
Added: Monday, March 2, 2009


1 (4 to 4 1/2 pounds) beef filet
Salt to taste
Pepper to taste
Butter pastry
1 egg
Sesame seeds
3 3/4 cup sifted flour
1 teaspoon salt
1 cup cold butter
2 tablespoon shortening
3/4 cup (about) ice water
1 pound mushrooms, finely chopped
1/4 cup chopped green onion
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon marjoram
2 teaspoon flour
Dash of pepper
1/4 cup beef broth
2 tablespoon chopped parsley
1/2 cup finely chopped cooked ham

Place beef on rack in shallow pan; sprinkle with salt and pepper
Bake at 425 for 30 minutes; trim off all fat & let stand until cool
Roll pastry to rectangle large enough to wrap around beef, about 3 inches longer than roast and 12 to 13 inches wide
Press cool Duxelles into pastry, leaving an inch uncovered on all edges
Place beef on pastry, moisten edges; enclose beef, pressing edges firmly together
Trim extra pastry from ends so single layer covers ends of roast
Place roll, seam side down on shallow baking pan
Cut decorations from pastry trimmings; place on top
Brush pastry with egg beaten with 1 tablespoon water
Sprinkle with sesame seeds
Bake at 400 for 30 to 35 minutes until browned medium rare
Let stand for 15 to 20 minutes before slicing
Combine salt and flour
Cut in butter and shortening until particles are pea sized
Add water, 1 tablespoon at a time to make stiff dough
Shape dough into squares. Cover and chill
Saute mushrooms and onion in butter until liquid evaporates
Stir in salt, marjoram, flour, pepper and broth
Cook, stirring constantly, until mixture boils and thickens
Remove from heat; stir in parsley and ham; cool

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Our family Christmas Eve tradition.




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