Ingredients: |
Ingredients: Beef:
4 (6 oz.) Filet Mignon Steaks
1 Clove, halved
Salt and Pepper
1/4 cup Butter
4 Tbsp. Brandy
1/2 cup Mushrooms, finely chopped
4 oz. Liver Pate’
Mushroom Sauce:
1/4 cup Onion, finely chopped
6 lg. Mushrooms, sliced
3 Tbsp. AP Flour
1/2 cup Red Wine
10 oz. can Beef Broth, undiluted
1 Bay leaf
Salt and Pepper
1 tsp. Worcestershire Sauce
Pastry:
6 Pastry Shells (1 pkg. Pastry Dough large enough for 2 pie crusts)
2 Eggs, beaten
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Directions: |
Directions:For the Beef: Rub each filet with garlic and sprinkle with salt and pepper. In large skillet, Sauté filets in butter 3-2 minutes on each side. Remove filets, set aside and refrigerate. Add mushrooms; sauté, then remove and refrigerate. Mix pate with mushrooms, spread over filets and refrigerate.
For the Mushroom Sauce: Using same skillet over medium heat, combine onions, and sliced mushrooms. Stir in flour and gradually add wine, broth and bay leaf. Stir constantly until sauce bubble sand thickens. Add salt, pepper and Worcestershire sauce.
For the Pastry: Roll out pastry shells and trim into four 8-inch squares. Brush edges with egg wash. Place filets, pate side down, on pastry squares. Fold pastry completely over filets and seal edges with butter. Place seam side down on greased cookie sheet (with a rim) and brush again with egg wash.
Bake at 450 degrees for 20-25 minutes, or until crusts are golden brown. Serve on individual plates with heated mushroom sauce generously poured over each filet.
Cook’s Note: Goes well with roasted asparagus or other vegetables and roasted fingerling potatoes. See recipes at the end of this book. |
This recipe for BEEF WELLINGTON – INDIVIDUAL SERVINGS is from