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62
62
Beef Wellington
Roast or grill filets to rare. Allow to cool.
8 7-ounce beef filets
Glaze onions in butter. Add mushrooms, red wine,
mustard, and spices. Simmer until wine is completely
reduced. Add 1 egg and liver pate and mix well. Let
cool.
½ onion, chopped
1 tablespoon butter
1 pound mushrooms, chopped
½ cup red wine
1 tablespoon mustard
Roll out puffed pastry to ¹/
8
-inch thickness. Coat filet
with duxelle and wrap it in the puffed pastry. In a
small bowl, mix the second egg with a tablespoon of
water. Brush the Beef Wellington with the egg wash.
Bake in 425-degree oven for 15-20 minutes or until
golden brown. For well-done beef, bake for an addi-
tional 10 minutes at 375 degrees.
Salt, pepper, tarragon, thyme, soy
sauce, basil to taste
2 eggs
8 ounces liver pate
1 pound puff pastry dough
Duxelle, as needed
(finely chopped mushrooms
cooked in butter with
shallots and wine)
