Beef Wellington

By Brie

"This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!"

Ingredients

• 2 1/2 pounds beef tenderloin
• 2 tablespoons butter, softened
• 2 tablespoons butter
• 1 onion, chopped
• 1/2 cup sliced fresh mushrooms
• 2 ounces liver pate
• 2 tablespoons butter, softened
• salt and pepper to taste
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg yolk, beaten
• 1 (10.5 ounce) can beef broth
• 2 tablespoons red wine
• Can do these individually, too.

Preparation

Step 1

Preheat oven to 425 degrees F (220 degrees C).

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. Saute 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. 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.
Can sear the meat, too.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm. recommend placing the wellington on a rack for baking, to keep the pastry out of the juices.

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.
or
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.

The key to keeping the bottom from getting too soggy is to add a small bit of cold toast that is rounded off with crusts cut off (so as not to tear the pastry. This soaks up any juice keeping the bottom crispy.