Beef Wellington

Treat yourself on Labor Day with beef wellington.

This is delicious and worth the time and effort for a special meal.

 Serves 6-8


2 lb beef fillet in 1 piece

1 cup pate

2/3 cup slices button mushrooms

1 tablespoon olive oil

1 egg, lightly beaten

1 pound puff pastry, thawed if using frozen

salt and fresh ground black pepper

2 ½ tablespoon unsalted butter



Preheat the oven to 425 degree F.

Wash very well the meat, try to form an even shape and rub with salt and fresh ground black pepper.

In a large frying pan, heat the oil over high heat, add the beef and brown well all over. Remove from the heat and allow to cool.

Roll out the block pastry on a lightly floured surface to a rectangle large enough to completely enclose the beef. Spread the pate over the top of pastry . Cover with the mushrooms, pressing them onto the pate. Place the beef on the pastry, brush the edges with egg, and fold over to enclose the meat completely, brushing the edges of the pastry with the beaten egg to seal, and folding in the ends. Invert onto a greased baking sheet so the seam is underneath. Brush the top and the sides of pastry with eggs and cook for 45 minutes for rare, 1 hour for medium or 1 ½ hours for well-done.

Leave in a warm place for 10 minutes before cutting into slices for serving.  

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