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Easy Beef Wellington
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- #76540
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds tenderloin or rib eye roast
1/4 cup butter
2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons sherry
1/4 cup chopped parsley
1 package frozen puff pastry, thawed
4 ounces liver pate
1 egg, beaten
directions
Preheat oven to 425 degrees F.
Roast beef on a rack in an uncovered roaster for 50 minutes or until the meat thermometer reads 120 degrees. Remove from oven, let stand 30 minutes.
Saute mushrooms and onion in butter until tender. Add sherry and parsley. Cook until all liquid evaporates; cool.
Roll pastry into 18" x 14" rectangle about 1/4 inch thick. Spread pate over pastry leaving 2" margin. Spoon mushroom mixture down center of pastry. Place roast, top side down, on mushrooms.
Wrap meat completely with pastry. Seal edges with beaten egg. Cut steam vents and decorate with extra pieces of pastry. Brush top and sides with egg. (Wellington may be prepared to this stage earlier in the day and kept refrigerated.)
Bake at 425 degrees F for 30 minutes. Cool 10 minutes before carving.
added by
amergen
nutrition data
1200 calories, 92 grams fat, 40 grams carbohydrates, 51 grams protein per serving.
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