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Beef Wellington

Global.Platter's picture
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.
  Chopped mushrooms 1 Pound
  Onion 1⁄2 , chopped
  Sherry 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Fresh parsley 1⁄4 Cup (4 tbs), snipped
  Beef steak fillets 6 Small
  Frozen patty shells 10 Ounce (1 Package)
  White wine/Red wine 1⁄2 Cup (8 tbs)
  Tarragon vinegar 2 Tablespoon
  Finely chopped onion 1 Tablespoon
  Crushed peppercorns 2
  Tarragon sprigs 2 , chopped
  Parsley sprigs 1 , chopped
  Egg yolks 3
  Melted butter 1⁄4 Cup (4 tbs)

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.

Recipe Summary

Side Dish

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Beef Wellington Recipe