Classic Beef Wellington

By Susan52

Ingredients

• 2 1/2 Lbs beef tenderloin
• 2 Tbs butter, softened
• 2 Tbs butter
• 1 onion, chopped
• 1/2 C sliced fresh mushrooms
• 2 Oz liver pate
• 2 Tbs butter, softened
• salt and pepper to taste
• 17.5 oz frozen puff pastry dough, thawed
• 1 egg yolk, beaten
• 10.5 oz beef broth
• 2 Tbs red wine

Details

Servings 8
Preparation time 30mins
Adapted from recipe4living.com

Preparation

Step 1

Preheat oven to 425º.

Place beef in a small baking dish, and spread 2 tablespoons softened butter over it. Bake for 10 to 15 minutes, remove from pan, and let cool.

Melt 2 tablespoons of butter in a skillet over medium heat, add onions and mushroom, then sauté for 5 minutes. Remove from heat and let cool.
Mix pate and 2 tablespoons of softened butter together, season with salt and pepper, then spread over beef and top with onion and mushroom mixture.

Place beef mix in the center of rolled out pastry dough. Fold dough up and seal all the edges. Place the beef in a 9x13 inch baking dish, cut a few slits in the dough, and brush exterior with egg yolk.

Bake at 450º for 10 minutes, then reduce heat to 425º and bake for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm until read to serve.