Beef Wellington You Have To Try

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Beef Wellington

"This is a totally clean recipe that I learned after I turned into dwelling in England. Note that Beef Wellington have to constantly be served with the center barely red. Enjoy!"

Ingredients :

2 1/2 pounds red meat tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
half cup sliced fresh mushrooms
2 oz. Liver pate
2 tablespoons butter, softened
salt and pepper to flavor
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, overwhelmed
1 (10.5 ounce) can pork broth
2 tablespoons red wine

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

Preheat oven to 425 stages F (220 ranges C). Place beef in a small baking dish, and unfold with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or till browned. Remove from pan, and permit to cool absolutely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium warmness. Saute onion and mushrooms in butter for 5 mins. Remove from warmth, and permit cool.
Mix together pate and a pair of 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 vicinity red meat in the middle. Fold up, and seal all the edges, making sure the seams are not too thick. Place red meat in a 9x13 inch baking dish, reduce a few slits inside the top of the dough, and brush with egg yolk.
Bake at 450 stages F (230 ranges C) for 10 minutes, then lessen warmness to 425 ranges F (220 tiers C) for 10 to 15 more minutes, or till pastry is a rich, golden brown. Set apart, and preserve warm.
Place all reserved juices in a small saucepan over excessive warmth. Stir in pork inventory and pink wine; boil for 10 to 15 minutes, or until barely decreased. Strain, and serve with pork.

Notes :

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