Beef Wellington Best Family Recipes

Thursday, May 1, 2014

Beef Wellington

"This is a totally clean recipe that I learned when I turned into living in England. Note that Beef Wellington have to continually be served with the center slightly red. Enjoy!"

Ingredients :

2 half pounds pork tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced clean mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to flavor
1 (17.5 ounce) package deal frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.Five ounce) can pork broth
2 tablespoons pink wine

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

Preheat oven to 425 tiers F (220 stages C). Place red meat in a small baking dish, and unfold with 2 tablespoons softened butter. Bake for 10 to 15 mins, or until browned. Remove from pan, and permit to chill completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium warmness. Saute onion and mushrooms in butter for five mins. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over pork. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and vicinity pork in the middle. Fold up, and seal all the rims, making sure the seams are not too thick. Place pork in a 9x13 inch baking dish, reduce a few slits within the top of the dough, and brush with egg yolk.
Bake at 450 stages F (230 tiers C) for 10 minutes, then reduce warmness to 425 stages F (220 levels C) for 10 to fifteen greater mins, or until pastry is a rich, golden brown. Set apart, and preserve heat.
Place all reserved juices in a small saucepan over high warmth. Stir in beef inventory and crimson wine; boil for 10 to 15 mins, or until barely decreased. Strain, and serve with beef.

Notes :

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