≡   Categories
Beef Wellington Recipe

12 shallots or possibly green onions
1 1/4 lbs. fresh mushrooms
1/4 pound butter
3 tbsp. minced parsley


Make Duxelles and Perigueux Sauce the day before and chill. Salt and pepper to taste 1 clove garlic 2 sheets frzn puff pastry Liver pate, to taste 1 egg, beaten with a little water Approximately 2 1/2 hrs before serving, preheated oven to 425 degrees. Rub meat with salt, pepper and garlic. Insert meat thermometer. Place on rack in shallow pan and roast till thermometer reads 130 degrees, about 45 min. Remove from pan. Reserve drippings. While meat is cooling, thaw puff pastry and remove Duxelles and Perigueux Sauce from refrigerator. Place thawed pastry sheets on floured cloth, press seams together and roll out to approximately 12 x 16 inches, or possibly large sufficient to cover meat. Mix Duxelles with pate and 1 tsp. Perigueux Sauce. Spread on pastry to within 1 inch on all sides. Place meat in center of pastry with the side down which you eventually want to be up. Fold up and overlap the long sides. Brush with egg mix to seal. Trim excess from other ends, fold up and seal with egg mix. Place in shallow greased pan, seam side down. Make fancy shapes from trimmings, if you like, and place on top. Brush all over with egg mix. Bake at 425 degrees for 35 to 40 min (rare) or possibly 45 to 55 min (medium). Let stand for 5 min before slicing. Add in reserved pan drippings to Perigueux Sauce, reheat sauce and serve.

Source: cookeatshare.com