Recipe

Beef Wellington Recipe

	Mizblizz / All my dishes 1 year, 10 months ago My guests and I love this dish. Look elegant but easy. The combination of tender beef, rich pate and exotic wild mushroom and sherry just perfect. I paired this with Mashed potatoes with Boursin cheese, Roasted Asparagus with sundried tomato and pine nut. Wine : Amarone or Ripassa... More Prep:30m Cook:30m Servings:4	Mizblizz
	elegant but easy

Does this look good? Yeah! / Nope

Fans

silverlini

lor

Ingredients

6 “ long beef tenderloin ( weight may vary)

4 tbsp olive oil

1 pkg / 6 oz fresh shiitake mushroom, chopped

1 Shallotte , sliced thin

2 ounces Champagne duck liver pate ( or other pate you like) or 4 slices of ¼ “ thick

salt and pepper to taste

1 (17.5 ounce) package frozen puff pastry, thawed

1 egg yolk, beaten

2 tablespoons cooking sherry

Directions

Slice beef to 1 ½ “ each (make 4 slices), sprinkle with salt and pepper. In a pan cook beef in olive oil in a high heat for 3 minute each side (for medium rare). Cool completely and pat dry.

Saute Shallotte for 2 minutes, add mushrooms, cook for another 3 minutes. Add cooking sherry, salt and pepper to taste. Cook until liquid almost dry. Remove from heat, and let cool.

Roll out the puff pastry dough ( 2 sheets in a pkg), cut each sheet in half.

Place about 1 tbsp of sautéed mushroom in the center, then add sliced pate on top of it, last place beef on top of pate.

Fold up the 4 sides, and seal all the edges, making sure the seams are not too thick. Place beef in cookie sheet seem side down, brush with egg yolk.

Bake at 400 degrees F for 14 minutes, or until pastry is golden brown.

Serve with Mashed potatoes with Boursin Cheese.

Tip:

A chef at a 5 stars Chop House told me that a 28 days aged beef is quite pricey and hard to get. Buy a good tenderloin ( don’t even need to be a select grade, choice is good enough). Keep in the refrigerated at 36-37 F for 5 days.

My beef ALWAYS turn so tender, melt in your mouth, no sharp knife needed.

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Comments

lor 1 year, 10 months ago said:
This is very similar to how I prepare Beef Wellington. It is always a hit and quite honestly, most people request seconds. You deserve a 5 fork rating ;-) Cheers!!!

rosemaryblue 1 year, 10 months ago said:
Thanks for the good information! Love the recipe! :)

silverlining0814 1 year, 5 months ago said:
My parents 33 year anniversary is next weekend and I was looking for something speacial make for them, this sounds perfect!! Thanks for sharing!! : )

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