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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Wellington Recipe

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This recipe for Beef Wellington is from Sisters of The Traveling Bracelets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-2 1/2 lbs. beef tenderloin (trim fat)
coarse salt
fresh ground pepper
2 tbsp. butter
1 small onion, finely chopped
2 cups mushrooms, finely chopped
1/4 cup dry sherry
1 lb. package frozen puff pastry, thawed
4 oz. chicken liver pate, room temperature
1 large egg, lightly beaten
Directions:
Directions:
Season the beef with salt and pepper. Place in a heated skillet with butter and sear the side and ends, for about 1 1/2 minutes each. Place tenderloin in fridge until cool. Put onion, mushroom, salt and pepper in skillet and cook until almost tender. Add sherry and cook until no liquid remains. Season to taste and let cool.
On a floured surface, roll puff pastry until 1/4 inch thick and large enough to cover beef. Spread tenderloin with pate and the mushroom mixture on alternating sections. Fold up dough to enclose tenderloin and chill for a half hour. Brush with egg. Cook at 424ºF for 30 minutes to reach an internal temperature of 135ºF.
Number Of Servings:
Number Of Servings:
6

 

 

 

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