Beef Wellington

by Kensie Kimball

Ingredients

  • 1 2/2 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 ounces) package frozen puff pastry, thawed
  • 1 egg yolk, beaten
  • 1 (10.5 ounce) can beef broth
  • 2 tablespoons red wine

Instructions

  • 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.
  • Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat, a and let cool.
  • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
  • 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 9 x 13-inch baking dish, cut a few slits in the top of the dough, and brush with the egg yolk.
  • Bake at 450 degrees F for 10 minutes, then reduce the heat to 425 degrees F for 10 to 15 minutes, or until pastry is a rich, golden brown.
  • Set aside, and keep warm.
  • 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 reduced. Strain, and serve with beef
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