Beef Wellington
Ingredients
STUFFING
1/2 lb mushrooms
1/2 medium onion
2 tbsp butter
1 salt and pepper to taste
4 oz canned foie gras pate
MEAT
1 tbsp oil
1 1/2 lb beef tenderloin
1 salt and pepper to taste
WELLINGTON
1 lb frozen puff pastry
Preparation
STUFFING: Puree the mushrooms and onions together in a food
processor. Melt the butter in a skillet over medium heat, add the
mushroom and onion mixture and cook, stirring occasionally, until the
mixture is dry. Add salt and pepper to taste and mash in the pate.
Transfer the stuffing to a bowl and chill in the refrigerator. MEAT:
Heat the oil in a skillet over high heat. Add the beef and sear on
all sides. Remove the beef from the skillet and sprinkle with salt
and pepper. Place in the refrigerator until cold. ASSEMBLE THE
WELLINGTON: Roll out chilled puff pastry into a rectangle large
enough to enclose the beef. Spread the dough with a generous layer of
stuffing, place the beef on top and spoon another bit of stuffing on
the beef. Wrap the pastry to enclose the beef and stuffing and place
the Wellington in the refrigerator to chill for at least 15 minutes.
COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven
and immediately lower heat to 350F. Roast for about 20 minutes.
Servings: 4
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