Beef Wellington Recipe

Beef Wellington Recipe | My Recipe Time This is a very easy recipe that I learned when I was living in England one of my best chef ever i worked with. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Prep:30 mins
Cook:30 mins
Total:1 hr
Servings:8
Yield:8 servings

Ingredients

2½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ 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

Directions

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.

Step 2
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.

Step 3
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

Step 4
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.

Step 5
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.

Step 6
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.

Nutritional Information

Beef Wellington
Servings Per Recipe: 8
Calories: 744.3
% Daily Value *
Protein: 26.2g
52 %
Carbohydrates: 29.6g
10 %
Exchange Other Carbs: 2
Dietary Fiber: 1.2g
5 %
Sugars: 1.1g
Fat: 57.2g
88 %
Saturated Fat: 21.2g
106 %
Cholesterol: 131.4mg
44 %
Vitamin A Iu: 533.3IU
11 %
Niacin Equivalents: 10.6mg
81 %
Vitamin B6: 0.3mg
16 %
Vitamin C: 1.1mg
2 %
Folate: 65.4mcg
16 %
Calcium: 29.7mg
3 %
Iron: 4.7mg
26 %
Magnesium: 32.5mg
12 %
Potassium: 384.6mg
11 %
Sodium: 433.7mg
17 %
Thiamin: 0.3mg
33 %
Calories From Fat: 515.2
Percent Of Calories From Carbs: 15
Percent Of Calories From Fat: 69
Percent Of Calories From Protein: 14
Percent Of Calories From Sat Fat: 25
*
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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