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My review
Beef Wellington
Normala
"This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!"
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Ingredients
1 h servings 744 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, 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 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more 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 slightly reduced. Strain, and serve with beef.
Nutrition Facts
Per Serving: 744 calories; 57.2 g fat; 29.6 g carbohydrates; 26.2 g protein; 131 mg cholesterol; 434 mg sodium. Full nutrition
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Reviews
Read all reviews 243350 Ratings
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Most helpful positive review
4/5/2004
I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it's place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves ...
Most helpful critical review
8/22/2004
Cooking time is incorrect. I added 20 minutes and it still was bloody rare! Add about 40 minutes to cooking time. The pate' is a must! It was good, but not worth the time and effort.
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4/5/2004
I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it's place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves ...
11/12/2002
I've made this twice now -- once with a whole tenderloin and this week with individual filets. Personally, I prefer the individual filets, particularly when it's just two of us (makes for more ...
6/9/2005
I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can af...
1/5/2002
Very easy receipe. Guests loved it. Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the d...
11/22/2006
I loved this and it came out great, but we like steak really rare, so what I did was sear two filets in a tablespoon of very hot oil for three minutes on each side, then let it cool before wrapp...
10/28/2003
i made this for an anniversary dinner for my parents. Not being much of a cook, even the butcher laughed at me attempting this. I made individual portions. The key to keeping the bottom from ...
7/23/2005
I have made this several times and I have found use single filets. Much better in the end. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/gar...
3/25/2006
Absolutely wonderful! I made a suprise dinner for my English boyfriend and he loved it. I did not use pate, rather I added more butter, mushrooms and garlic. I also used an excellent cut of file...