Beef Wellington Recipe
Beef wellington is a filling beef recipe prepared with puff pastry casing. Made with a seasoned beef and mushroom filling stuffed in the puff pastry and baked, the beef wellington can be served with mashed potatoes or salads of choice.
Ingredients
1 (7 pound) beef tenderloin, trimmed
1 (8 ounce) package liverwurst spread
1 cup chopped fresh mushrooms
2 tablespoons bourbon
1 (16 ounce) package frozen puff pastry, thawed
1 egg yolk
1 tablespoon milk
Fresh parsley sprigs
Directions
Place tenderloin on a rack in a shallow roasting pan, tucking small end of meat underneath.
Bake, uncovered, at 425° for 25 to 30 minutes.
Remove from oven, and let stand 30 minutes.
Combine liverwurst spread, mushrooms, and bourbon.
Set aside.
Roll pastry to a 20 x 14 inch rectangle on a lightly floured surface.
Spread one third of liverwurst mixture over top of tenderloin.
Place tenderloin lengthwise in middle of pastry, top side down.
Spread remaining liverwurst mixture over sides of tenderloin.
Bring sides of pastry up, and overlap slightly to form a seam, trimming off excess pastry.
Reserve all pastry trimmings.
Trim ends of pastry to make even; fold over ends of pastry to seal.
Invert roast.
Combine egg yolk and milk; brush evenly over pastry.
Roll out pastry trimmings; cut into decorative shapes and arrange on top of pastry, as desired.
Brush shapes with remaining yolk mixture.
Bake, uncovered, in a lightly greased 13 x 9 x 2 inch pan at 425° for 30 minutes.
Let stand 10 minutes before slicing.
Garnish with parsley.
Bake, uncovered, at 425° for 25 to 30 minutes.
Remove from oven, and let stand 30 minutes.
Combine liverwurst spread, mushrooms, and bourbon.
Set aside.
Roll pastry to a 20 x 14 inch rectangle on a lightly floured surface.
Spread one third of liverwurst mixture over top of tenderloin.
Place tenderloin lengthwise in middle of pastry, top side down.
Spread remaining liverwurst mixture over sides of tenderloin.
Bring sides of pastry up, and overlap slightly to form a seam, trimming off excess pastry.
Reserve all pastry trimmings.
Trim ends of pastry to make even; fold over ends of pastry to seal.
Invert roast.
Combine egg yolk and milk; brush evenly over pastry.
Roll out pastry trimmings; cut into decorative shapes and arrange on top of pastry, as desired.
Brush shapes with remaining yolk mixture.
Bake, uncovered, in a lightly greased 13 x 9 x 2 inch pan at 425° for 30 minutes.
Let stand 10 minutes before slicing.
Garnish with parsley.
