Ingredients: |
Ingredients: INGREDIENTS
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
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Directions: |
Directions:1. Preheat oven to 425 degrees F. Place beef in a small baking
dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15
minutes, or until browned. Remove from pan, and allow to cool
completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over medium heat. Saute
onion and mushrooms in butter for 5 minutes. Remove from heat, and let
cool.
3. Mix together pate and 2 tablespoons softened butter, and season
with salt and pepper. Spread pate over beef. Top with onion and
mushroom mixture.
4. Roll out the puff pastry dough, and place beef in the center.
Fold up, and seal all the edges, making sure the seams are not too
thick. Place beef in a 9x13 inch baking dish, cut a few slits in the
top of the dough, and brush with egg yolk.
5. Bake at 450 degrees F for 10 minutes, then reduce heat to 425
degrees F for 10 to 15 more minutes, or until pastry is a rich, golden
brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat.
Stir in beef stock and red wine; boil for 10 to 15 minutes, or until
slightly reduced. Strain, and serve with beef. |
This recipe for Beef Wellington is from