Beef Wellington

12 ingredients
8 steps

Ingredients

  • 2 1/2 lb. beef tenderloin (whole)
  • 4 Tbsp. butter
  • 1 small onion
  • 1/4 lb. mushrooms
  • 2 oz. pate de foie gras or 2 to 3 Tbsp. liver pate
  • salt to taste
  • pepper to taste
  • 1 pkg. Pepperidge Farm puff pastry (17 1/4 oz.)
  • 1 egg yolk
  • 1 c. water
  • 1 beef bouillon cube
  • 1 to 2 Tbsp. red wine

Directions

  1. 1
    Spread beef with 2 tablespoons of softened butter.
  2. 2
    Bake in 425° oven for 15 minutes or until filet is brown all over.
  3. 3
    Remove from oven and allow to cool completely.
  4. 4
    Reserve pan juices.
  5. 5
    Chop onion and mushrooms into fine pieces.
  6. 6
    Saute in 2 tablespoons butter until tender.
  7. 7
    Cook the liquid down and cool.
  8. 8
    (Both of these may be done the night before.)

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