BEEF "WELLINGTON"
You will need to prepare the meat several hours to one day before you want to eat. Please don't let the long instructions scare you, it doesn't take too long to make.
Provided by A la Carte
Categories Meat
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season the roast with salt and pepper. In a large (preferably iron) skillet, heat 2 T of butter, over medium-high heat. When the butter is hot, (but not browning) brown the meat on all sides, being careful to just sear it. This should only take a minute or two for each "side". You want a nicely browned crust on the meat.
- Cover the meat and refrigerate for at least an hour, until the meat is cold.
- Meanwhile, heat the remaining 2T of butter in the skillet, over medium-low heat. Once melted, add the minced onion and sauté until softened, stirring constantly. Add the mushrooms and sauté until softened, stirring. Add the vermouth to the onion and mushroom mixture and reduce until almost absorbed. Add the liver pate and turn off the heat. Mash the pate and the mushroom mix together. Allow to cool.
- Sprinkle one sheet of the pastry with flour and roll out large enough to enclose the roast tenderloin completely. (The other sheet can be re-frozen or used to make decorative shapes for the top of your Wellington). Spread the liver/mushroom mix over the entire fillet. Place the cooled meat in the center of the pastry. Wrap the pastry around the meat and seal with a little of the egg wash.
- Lift the roast onto a shallow baking dish or a cookie sheet, seam side down, and refrigerate at this point (Can be done the day ahead).
- Pre-heat oven to 400°F Bake for 30 minutes or until the puff pastry is golden brown. Check the internal temperature of the beef. Reduce the heat to 350F and bake for 10 minutes or until the internal temperature of the meat is 120°F (If the pastry is browning too quickly, cover loosely with foil). Remove the roast from the oven, and let stand, uncovered, for 15 minutes. Carve using a serrated knife, into thick slices.
- (This dish is best rare, and really, should be eaten this way. For well-cooked meat, I'd suggest cutting the roast into 4 thick steaks and following the above steps, only wrapping individually.).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Unicorn Livi
[email protected]This recipe was a bit challenging, but it was worth it! The Beef Wellington turned out beautifully and tasted even better. I'm so glad I tried this recipe.
GULBIBI SOOMRO
[email protected]OMG! This Beef Wellington was to die for! The beef was so tender and juicy, and the pastry was flaky and buttery. The duxelles mixture added a delicious depth of flavor. I will definitely be making this again and again.
asad satti
[email protected]I've made Beef Wellington a few times now and this recipe is by far the best. The beef was cooked evenly and the pastry was flaky and golden brown. The duxelles mixture was also very flavorful. I highly recommend this recipe!
mdiqbal dumuria
[email protected]This was my first time making Beef Wellington and it came out great! The instructions were easy to follow and the dish was absolutely delicious. I will definitely be making this again.
Rayne Oakes
[email protected]I followed the recipe exactly and the Beef Wellington turned out perfectly! It was so delicious and impressive looking. My guests were all very impressed. Thank you for sharing this recipe!
Hassan Illahi
[email protected]This Beef Wellington was amazing! The beef was tender and juicy, and the pastry was flaky and golden brown. The duxelles mixture added a delicious depth of flavor. I will definitely be making this again.
Sankar Sah
[email protected]I made this Beef Wellington for my husband's birthday and he loved it! It was a lot of work, but it was definitely worth it. The beef was cooked perfectly and the pastry was flaky and golden brown. The duxelles mixture was also very flavorful. I woul
Janat Tougani
[email protected]This recipe was a bit challenging, but it was worth it! The Beef Wellington turned out beautifully and tasted even better. I'm so glad I tried this recipe.
MOSTAK FIJUR
[email protected]OMG! This Beef Wellington was to die for! The beef was so tender and juicy, and the pastry was flaky and buttery. The duxelles mixture added a delicious depth of flavor. I will definitely be making this again and again.
Kenneth Fye
[email protected]I've made Beef Wellington a few times now and this recipe is by far the best. The beef was cooked evenly and the pastry was flaky and golden brown. The duxelles mixture was also very flavorful. I highly recommend this recipe!
Shovi Yee
[email protected]This was my first time making Beef Wellington and it came out perfectly! The instructions were easy to follow and the dish was absolutely delicious. I will definitely be making this again.
Overlord Vegeta
[email protected]I followed the recipe exactly and the Beef Wellington turned out amazing! It was so delicious and impressive looking. My guests were all very impressed. Thank you for sharing this recipe!
Aminata Brima
[email protected]This Beef Wellington recipe was a hit at my dinner party! The pastry was flaky and golden brown, and the beef was cooked to perfection. The duxelles mixture added a rich, earthy flavor that complemented the beef beautifully. I would definitely recomm