This Christmas Eve, dinner is at our house. Thanks to some inspiration from the William's Sonoma catalog, we are making Beef Wellington. It is basically a steak, wrapped inside puff pastry along with sauteed mushroom and onions. Traditionally, there is also liver pate, but we left that out. We decided we should try to make it ahead of time before we have the whole family over for a disastrous dinner. We took a few short cuts for this round, but for the real deal we will do everything by the book.
This recipe will serve 8 people. We got the recipe from allrecipes.com. It was submitted by Normala, but I made several changes. For our veggie family members we are going to put a portobella mushroom in the enter instead of beef.
The beef wellington turned out rich and delicious. It was a great flavor for a cold winter night. I would recommend using small portions of beef because it is very filling. I would love to hear how your turns out if you try this!
This recipe will serve 8 people. We got the recipe from allrecipes.com. It was submitted by Normala, but I made several changes. For our veggie family members we are going to put a portobella mushroom in the enter instead of beef.
The beef wellington turned out rich and delicious. It was a great flavor for a cold winter night. I would recommend using small portions of beef because it is very filling. I would love to hear how your turns out if you try this!
Ingredients
- 2 1/2 pounds beef tenderloin
- 4 tablespoons butter, softened
- 2 onion, chopped
- 1 1/2 cup sliced fresh mushrooms
- salt and pepper to taste
- 4 (17.5 ounce) packages frozen puff pastry, thawed
- 1 egg yolk, beaten
- red wine
Directions
- Marinate the beef in red wine. I would recommend about and hour, but you can do less if you want a more mild wine flavor.
- Preheat oven to 425 degrees F. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely.
- Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
- Mix together 2 tablespoons softened butter and salt and pepper. Spread over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown.
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