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Beef Wellington Recipe
|Eye of round||4 Pound|
|Instant meat tenderizer||1 Tablespoon|
|Softened liverwurst||1⁄2 Pound|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Frozen puff pastry shells||20 Ounce|
|Heavy cream||1 Tablespoon|
Serving size: Complete recipe
Calories 3936 Calories from Fat 2029
% Daily Value*
Total Fat 225 g346.3%
Saturated Fat 88.9 g444.6%
Trans Fat 0 g
Cholesterol 1345.4 mg448.5%
Sodium 3699.9 mg154.2%
Total Carbohydrates 8 g2.8%
Dietary Fiber 0.93 g3.7%
Sugars 3.6 g
Protein 421 g841%
Vitamin A 722.1% Vitamin C 35.8%
Calcium 37.1% Iron 225%
*Based on a 2000 Calorie diet
Prick well with a sharp-tined fork and roast 40 minutes at 450Â°.
Remove from oven and cool completely.
Mash 1/2 lb. liverwurst.
Add 2 tablespoons bourbon and mix well.
Stir in 1/2 cup chopped mushrooms.
The mixture should be spreadable.
If not, add 1 tablespoon cream.
Spread liverwurst mixture over entire cooled beef.
On a floured board, roll 2 (10-oz.) pkgs. frozen puff pastry shells, defrosted, into an oblong shape about 1/4-inch thick.
Wrap pastry around beef trim dough and reserve trimmings.
Moisten edges of pastry and enclose beef, pressing dough together to seal.
Cut fancy shapes from pastry trimmings and arrange over pastry-encased beef, first moistening backs of shapes with cold water.
Brush decorated pastry with 1 egg yolk beaten with 1 tablespoon heavy cream and bake 30 minutes at 425Â°.