Cookbook

Beef Wellington :rectnt

Wellington
Here is one of the recipes I use, I think the "sauce" rendered down is very tasty and would be good on taters too. Let us know how your dinner turns out, you are too kind to make it for her.
Ingredients:

2 1/2 pounds beef tenderloin (At room temperature)
2 Tablespoons butter, softened
2 Tablespoons butter
1/2 medium onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate *See Note
2 Tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 large egg yolk, beaten
1 (10.5 ounce) can beef broth
2 Tablespoons red wine

Instructions:

Preheat oven to 425º F (220º C).
Place beef in a small baking dish, and spread with 2 Tablespoons softened butter.
Bake for 6-10 minutes, or until browned.
Remove from pan, and allow to cool completely (important step).
Reserve pan juices.
(This seals in the juices and keeps the meat juicier and prevents your dough from getting soggy, as well as giving you great juices for a sauce, if pressed for time, you could also brown them in a cast iron skillet for a few minutes)
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 together pate and 2 Tablespoons softened butter, and season with salt and pepper.
Spread pate over beef (see note at bottom).
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 (230º C) for 10 minutes, then reduce heat to 425º F (220º C) for 10 to 15 more minutes, or until pastry is a rich, golden brown, use check with meat thermometer if desired.
Remove, place on glass plate, cover lightly with foil and set aside, to keep warm.
Place all reserved juices in a small saucepan over high heat.
Stir in beef stock and red wine.
Add seasoning as desired.
I usually add garlic, parley and thyme.
Boil for 10 minutes. rapidly, or until slightly reduced.
Strain, and serve with beef..

NOTE:
I omit the pate and in it's place make a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth. Spread this mixure over the beef and top with the onion and mushroom mixture. You could certainly alter the herbs and cheese used, but you'd want to keep the portions of each ingredient the same.

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