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Beef Tenderloin Beef Wellington
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Reviews
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By:
Josie Perez
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Beef Tenderloin Beef Wellington Recipe rolls cooked and cooled beef tenderloin which has been spread with liver pate in pastry and then bakes to create this attractive, delicious and tasty beef Wellington.
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INGREDIENTS
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3 1/2- to 4-pound beef
tenderloin
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1 can (2 to 3 ounces) liver
pate or spread
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Pastry (prepared from pie crust mix or Buttery Pastry,
below)
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1 egg yolk, fork beaten
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1 teaspoon water
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DIRECTIONS
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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. Discard any fat on roast. Sprinkle with salt and pepper and spread with liver pate.
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2:
Meanwhile, prepare pastry (enough for the equivalent of three 9-inch pie shells). On a lightly floured surface, roll out pastry large enough to wrap around the roast. 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.
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3:
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.
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4:
Bake at 425°F 30 to 35 minutes, or until pastry is golden brown. Let stand 5 to 10 minutes before carving into thick slices. For Buttery Pastry: Prepare pastry as directed above, roll out on a lightly floured surface into an 18-inch square, and dot the center portion with slivers of butter (6 tablespoons). Fold so the two sides meet in center and seal by pressing edges with fingers. Fold ends to center and seal.
Wrap and chill 20 minutes. Roll out as directed above.
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