Ingredients: |
Ingredients: Beef Wellington is a classic formal Beef entree but with some patience it can be put together to amaze your guests and taste budsl Tenderloin of Beef is bathed in sautéed Mushrooms and wrapped in Puff Pastry and an elegant meal to serve.
3 lbs Beef Tenderloin or Beef Rib Eye Roast ( boneless )
Preheat oven to 425 degrees.
Place Tenderloin on a rack in a open roasting pan for 50 minutes with an internal temperature of 120 degrees.
Remove from oven and let stand 30 minutes. This is important to reduce the amount of meat juices from staining your Puff Pastry.
1/4 cup Butter
1/4 cup chopped Onion or Shallots
2 cups finelychopped Fresh Mushrooms
2 Tbsp Sherry or Red Wine
1/4 cup Liver Pate or Liver Sausage ( I have made this without the Pate )
Substitute with Mustard of your choice.
1/4 cup Fresh Parsley
1 pack Frozen Puff Pastry, defrosted
( some recipes use Frozen Pie Pastry for 2 double crust pies however Puff Pastry is what restaurants use )
1 Egg, beaten
|
Directions: |
Directions:While your Beef Tenderloin is baking, prepare the rest of the ingredients.
Melt Butter in a Fry pan and saute Onions and Mushrooms until tender. Add Sherry and Parsley. Cook until all moisture evaporates and let cool completely.
Heat oven again to 425 degrees.
Roll out Puff Pastry in an 18" x 14" rectangle.Should be at least 1/4" thick.
Cut off some small pieces of pastry for decoration.
If using Liver Pate or Sausage, spread over Puff Pastry, leaving a 2 " margin around edges. You can also use Mustard instead of Pastry.
Spoon cooled Mushroom Mixture down centre of pastry, the same size as the Beef Tenderloin.
Place cooled Beef Tenderloin top side down, on centre of pastry, over Mushrooms.
Wrap Meat completely with Pastry, sealing all edges with beaten Egg.
Place wrapped roast Seam Side Down on baking sheet lined with Parchment paper.
You can decorate top of Wellington with cut out pieces of Puff Pastry. Traditionally, it has leaf shapes adorning the roast.
Brush top and sides of Roast with beaten Egg.
Cut with knife, steam vents on top of roast.
Wellington can be prepared to this point earlier in the day and kept refrigerated for last minute baking just before your guests arrive. You may want to increase your baking time as your roast will be chilled.
Bake at 425 degrees for 30 - 40 minutes. Let sit for 10 minutes before carving.
|
This recipe for Beef Wellington, Complicated but Simplified is from