Beef Wellington Recipe

From Dorothy McNett's Recipe Book.

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See Also: Meat Dishes

Beef Wellington

2 oz. unsalted butter
2 cups mushrooms, finely minced
1 medium sized onion, finely chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped parsley
2 eggs
2 pound fillet of beef tenderloin roast
frozen ready made puff pastry, or make your own

Melt the butter in a skillet over low heat, and add the mushrooms and the onion. When the onion has turned a golden color, add the salt, pepper, and parsley and allow the mixture to cool. Stir in 1 egg and set aside. Prepare the pastry crust according to the package directions so that it has defrosted and is pliable. Preheat the oven to 350 degrees. Roll out the pastry into an oblong about 1/4 inch thick, and then cutting it to be big enough to cover 3/4 of the roast. Place this first piece of dough on a parchment lined baking pan that has sides. Lay the roast in the center. Spread the mushroom mixture over the top of the meat and then roll out the remaining pastry into a long strip. Bring the lower piece of pastry up around the beef. Brush the edges with water and place the other piece of pastry over the top of the meat, sealing the edges together well. Use any trimmings to make leaves to decorate the top. Brush the entire pastry with the remaining egg, which has been whisked well. Prick a few holes in the top and bake for 15 minutes. Turn down the heat to 300 degrees and bake for a further 15 minutes. Allow the meat to stand for 15 minutes before serving.

Recipe created 1994-07-14.

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