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Beef Wellington

Tammy LeMesurier

For Dinner


Published on

25 minutes to prepare and 30 minutes to cook

Serves 6


Lovely for a Sunday Family Dinner.


2 lbs trimmed beef tenderloin ( trim fat)
coarse salt
freshly ground black pepper
2 tbsp unsalted butter

1 small onion, finely chopped
2 cups mushrooms finely chopped
1/4 cup dry sherry
1 lb frozen puff pastry, thawed
4 oz chicken or goose liver pate at room temperature
1 large egg, lightly beaten
all purpose flour for rolling pastry
sea salt for sprinkling (optional)


Season the beef's surface with salt and pepper.
Put it in a heated skillet with butter and sear side and ends, for about 1 1/2 minutes each.
Place tenderloin in fridge until cool.
Put onion, mushrooms, salt and pepper in skillet and cook until almost tender.
Add sherry and cook until no liquid remains.
Season to taste and let cool.
On a floured surface, roll puff pastry until 1/4 inch thick and large enough to cover beef.
Spread tenderloin with pate and the mushroom mixture on alternating sections.
Fold up dough to enclose tenderloin and chill for a half an hour.
Brush with egg.
Cook at 425F (230C) for 30 minutes to reach an internal temperature of 135F ( 57C)


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