Beef "Wellington"

Name: Beef "Wellington"
Ingredients: 1 (16 ounce) package frozen puff pastry, thawed; 5 ounces liver pate; 3 lbs beef tenderloin; 1 cup finely chopped portabella mushroom; 1 medium onion, minced; 1/3 cup dry vermouth; salt and pepper; 4 tablespoons butter; 1/2 cup milk; 1/2 cup flour; 1 egg, beaten

11 ingredients

1 steps

Ingredients

1 (16 ounce) package frozen puff pastry, thawed
5 ounces liver pate
3 lbs beef tenderloin
1 cup finely chopped portabella mushroom
1 medium onion, minced
1/3 cup dry vermouth
salt and pepper
4 tablespoons butter
1/2 cup milk
1/2 cup flour
1 egg, beaten

Directions

1

["Season the roast with salt and pepper. In a large (preferably iron) skillet, heat 2 T of butter, over medium-high heat. When the butter is hot, (but not browning) brown the meat on all sides, being careful to just sear it. This should only take a minute or two for each \"side\"". You want a nicely browned crust on the meat.""