Beef Wellington Recipe

Beef Wellington is a very easy to prepare delicious side dish recipe. Enjoy this amazingly delicious Beef Wellington dish; I am sure you would love to share your experience with me.

Summary

CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Chopped mushrooms1 Pound
 Onion1⁄2 , chopped
 Sherry1⁄2 Cup (8 tbs)
 Butter1⁄4 Cup (4 tbs)
 Fresh parsley1⁄4 Cup (4 tbs), snipped
 Beef steak fillets6 Small
 Frozen patty shells10 Ounce (1 Package)
 White wine/Red wine1⁄2 Cup (8 tbs)
 Tarragon vinegar2 Tablespoon
 Finely chopped onion1 Tablespoon
 Crushed peppercorns2
 Tarragon sprigs2 , chopped
 Parsley sprigs1 , chopped
 Egg yolks3
 Melted butter1⁄4 Cup (4 tbs)

Directions

Cook the first 5 ingredients in a frying pan till all liquid is absorbed and mixture resembles a paste.
Cover tops of steaks.
Partially thaw patty shells and roll out thin enough to cover top, sides and part of the bottom of each steak.
Cover with plastic wrap and store in refrigerator till serving time.
Sauce: Cook over direct heat until reduced by half the first 6 ingredients.
Strain mixture and cool.
Before serving: in top of double boiler over hot (not boiling) water, beat in alternately the yolks and the melted butter.
Preheat oven to 425 degrees.
Cook steaks on a rack, uncovered for 25 minutes.
They will be rare but will continue cooking while sauce is added and dish is served.
Sounds complicated but most is done early in the day and sauce takes about 5-10 minutes of last minute operation.
Besides this is very elegant when served.
It is very rich, so plan menu accordingly.
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