Beef Wellington

6 ingredients
5 steps

Ingredients

  • 2 Tbsp. clarified butter
  • 1 (2 to 3 lb.) butt tenderloin, trimmed (approximately 5 to 6-inches long)
  • Mushroom Pate (see recipe below)
  • salt and pepper
  • 1 box Pepperidge Farm puff pastry sheets
  • 1 egg, beaten

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Heat the clarified butter in a frying pan over medium heat.
  3. 3
    Add the beef to the hot butter, searing it on all sides.
  4. 4
    Season with salt and pepper and remove from the pan. Coat the filet of beef with Mushroom Pate.
  5. 5
    Set aside.

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