Beef Wellington
From mizblizz 16 years ago
- 30 minutes to make
- Serves 4
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. Read more Wine : Amarone or Ripassa See less
Ingredients
- 6 “ long beef tenderloin ( weight may vary) shopping list
- 4 tbsp olive oil shopping list
- 1 pkg / 6 oz fresh shiitake mushroom, chopped shopping list
- 1 Shallotte , sliced thin shopping list
- 2 ounces champagne duck liver pate ( or other pate you like) or 4 slices of ¼ “ thick shopping list
- salt and pepper to taste shopping list
- 1 (17.5 ounce) package frozen puff pastry, thawed shopping list
- 1 egg yolk, beaten shopping list
- 2 tablespoons cooking sherry shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
My parents 33 year anniversary is next weekend and I was looking for something speacial make for them, this sounds perfect!! Thanks for sharing!! : )
silverlining0814
in Seabrook loved it
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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!!!
lor
in Toronto loved it
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