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Beef Wellington Recipe
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Beef Wellington
Serves 4
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Ingredients:
| Beef: |
| 4 filet mignon, 4 oz. |
| 1 clove garlic, halved |
| Salt and pepper |
| 1/4 cup butter |
| 4 tablespoons brandy |
| 1/2 cup fresh mushrooms, finely minced |
| 4 ounce liver pate |
| Pastry: |
| 1 pkg pastry dough, defrosted |
| 1 egg, beaten |
| Butter |
| Mushroom Sauce: |
| 1/4 cup onion, minced |
| 6 large mushrooms, sliced |
| 3 tablespoons flour |
| 1/2 cup red wine |
| 10 1/2 oz. beef broth, undiluted |
| 1 bay leaf |
| Salt and pepper |
| 1 teaspoon Worcestershire sauce |
Directions:
- Beef:
- Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets. Remove filets and chill. In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
- Mushroom Sauce:
- Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
- Pastry:
- Roll out pastry dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg. For an extra special touch for Mother’s Day Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.
| Course: | Dinner |
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