Ingredients: |
Ingredients: 2 ½ pounds of beef tenderloin
2 tablespoons of butter, softened
2 tablespoons of butter
1 onion, chopped
½ cup of sliced fresh mushrooms
2 ounces of liver pate
2 tablespoons of butter, softened
salt and pepper to taste
1 (17.5 ounce) package of frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can of beef broth
2 tablespoons of red wine
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Directions: |
Directions:Preheat oven to 425º 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.
Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
Mix pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
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.
Bake at 450º F. for 10 minutes, then reduce heat to 425º F. for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, cover and keep warm.
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