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Beef Wellington Recipe
|Beef fillet||2 1⁄2 Pound|
|Pate de foie gras||2 Ounce|
|Puff pastry||1 Pound|
Serving size: Complete recipe
Calories 6529 Calories from Fat 4502
% Daily Value*
Total Fat 502 g772.1%
Saturated Fat 176 g880.1%
Trans Fat 0 g
Cholesterol 1262.3 mg
Sodium 2527.5 mg105.3%
Total Carbohydrates 226 g75.3%
Dietary Fiber 10 g40.1%
Sugars 10.6 g
Protein 271 g541.2%
Vitamin A 98.9% Vitamin C 21%
Calcium 42.4% Iron 179.3%
*Based on a 2000 Calorie diet
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