You are here

Beef Wellington

food.master's picture
Ingredients
  Beef tenderloin 4 Pound
  Canned liver pate/Spread 3 Ounce (1 Can)
  Pastry 1 (Prepared From Pie Crust Mix Or Buttery Pastry)
  Egg yolk 1 , beaten
  Water 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

1. Set beef on a rack in a shallow roasting pan. Roast at 425°F 25 minutes (medium rare). Remove from oven and cool completely.
2. Discard any fat on roast. Sprinkle with salt and pepper and spread with liver pate.
3. Meanwhile, prepare pastry (enough for the equivalent of three 9-inch pie shells).
4. On a lightly floured surface, roll out pastry large enough to wrap around the roast.
5. Place meat on one edge of pastry and bring other edge over meat to cover completely; reserve extra pastry for decorations. Moisten edges with water and pinch together firmly. Place on a baking sheet. Cut out a few small holes on top to allow steam to escape.
6. Cut out decorative shapes from reserved pastry. Moisten underside of each with water and place on top. Brush entire surface of pastry with a mixture of egg yolk and water.
7. Bake at 425°F 30 to 35 minutes, or until pastry is golden.
8. Let stand 5 to 10 minutes before carving into thick slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday

Rate It

Your rating: None
4.08611
Average: 4.1 (18 votes)