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Beef WellingtonBeef Wellington

Preheat oven to 425-degrees F. Place beef tenderloin in a baking dish; spread with two tablespoons softened butter. Bake for ten to fifteen minutes, or until beef is browned. Remove beef from baking dish; reserve juices and allow beef to cool completely. Melt two tablespoons butter in a skillet over medium heat. Sauté onions and mushrooms for about five minutes, stirring. Remove from heat; allow mixture to cool. In a bowl, mix together liver pate and two tablespoons softened butter; season with salt and black pepper to taste. Spread pate over beef tenderloin. Top with onion and mushroom mixture. Roll out puff pastry dough; place beef tenderloin in the center. Fold up; seal all edges without making seams too thick. Place beef in a baking dish; cut a few slits in the top of the dough and brush with egg yolk. Bake at 450-degrees F for about ten minutes, then reduce heat to 425-degrees F for ten to fifteen minutes, or until pastry is golden brown. Set aside. Place reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for ten to fifteen minutes, or until slightly reduced. Strain liquid and serve with beef.


Suggestion: Serve with roasted potatoes and a fresh green vegetable.


To prepare a less expensive version of Beef Wellington, click here.


History Note: Some food historians claim Beef Wellington was named after Arthur Wellesley, 1st Duke of Wellington (1769-1852), while others believe it was created by a chef for a reception held many years ago in Wellington, New Zealand.


*Beef Wellington image (C) Parkerman & Christie (2007). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.


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