Beef Wellington Recipe
Ingredients
| 2 1/2 lb. fillet of beef | ||
| Butter | 4 Ounce | |
| Onion | 1 Small | |
| Mushrooms | 1/4 Pound | |
| 2 oz. pate de foie gras | ||
| Salt, pepper | ||
| Puff pastry | 1 Pound | |
| 1 egg-yolk | ||
Directions
Spread beef with 1 oz. (2 tablespoons) of the softened butter, bake in hot oven, Mark 7, 425°F., 10 to 15 minutes, or until the fillet is browned well all over.
Remove from oven, allow to cool completely; reserve pan juices.
Chop onion finely, slice mushrooms.
Saute in 1 oz. (2 tablespoons) butter until tender.
Combine remaining softened butter with the pate, season lightly with salt and pepper.
Spread over top of the beef fillet, top with cooled onion and mushroom mixture.
Roll out puff pastry very thinly.
Place beef fillet in centre and wrap pastry round it; press edges neatly and firmly together.
Make sure any overlapping edges of pastry are not too thick, or pastry will not rise well and will not cook through.
Place pastry-wrapped fillet in baking dish, brush with beaten egg-yolk.
Bake in very hot, Mark 8, 450°F., oven 10 minutes; reduce heat to hot, Mark 7, 425°F., cook further 10 to 15 minutes, or until pastry is rich golden brown.
To the reserved pan juices add 1/2 pint (1 cup) stock (or1 /2pint (1 cup) water and 1 crumbled beef-stock cube) and 1 tablespoon red wine.
Cook over high heat until sauce is slightly reduced; strain.
Cut fillet into thick slices, spoon sauce over
Remove from oven, allow to cool completely; reserve pan juices.
Chop onion finely, slice mushrooms.
Saute in 1 oz. (2 tablespoons) butter until tender.
Combine remaining softened butter with the pate, season lightly with salt and pepper.
Spread over top of the beef fillet, top with cooled onion and mushroom mixture.
Roll out puff pastry very thinly.
Place beef fillet in centre and wrap pastry round it; press edges neatly and firmly together.
Make sure any overlapping edges of pastry are not too thick, or pastry will not rise well and will not cook through.
Place pastry-wrapped fillet in baking dish, brush with beaten egg-yolk.
Bake in very hot, Mark 8, 450°F., oven 10 minutes; reduce heat to hot, Mark 7, 425°F., cook further 10 to 15 minutes, or until pastry is rich golden brown.
To the reserved pan juices add 1/2 pint (1 cup) stock (or1 /2pint (1 cup) water and 1 crumbled beef-stock cube) and 1 tablespoon red wine.
Cook over high heat until sauce is slightly reduced; strain.
Cut fillet into thick slices, spoon sauce over
Chef
