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2 1/2 pounds beef tenderloin
6 tablespoons butter, softened
1 small onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
salt and pepper to taste
1 sheet frozen puff pastry, thawed
1 egg yolk, lightly beaten
10 ounces beef broth
2 tablespoons red wine

Preheat oven to 425 degrees F (220 degrees C).
Place the beef filet in a small baking dish and spread with 2 tablespoons softened butter. Bake in preheated oven for 10 to 15 minutes, or until browned. Remove from pan and allow to cool completely. Reserve pan juices. Melt 2 more tablespoons butter in a skillet over medium heat. Add the onion and mushrooms and saute for 5 minutes. Remove from heat and let cool. Mix together pate and 2 tablespoons softened butter; season with salt and pepper to taste and spread over top of filet. Top off with onion and mushroom mixture. Roll out the puff pastry dough and place the filet in the center. Fold up and seal all the edges, making sure the seams are not too thick. Make a few slits in the top of the dough, place the filet in a 9x13 inch baking dish and brush with the 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. Add the beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain and serve with the filet.
Makes 6 servings