Make this extra-special pastry-wrapped beef tenderloin recipe for a celebratory or romantic dinner.
Beef Wellington is a festive English meat dish similar to the FrenchBoeuf en Croute.
Other signature ingredients of the filling are mushrooms and liver pate.
It can be made of pork, chicken, duck, or goose liver.
It is quite rich and sold in small cans or terrine moulds.
Ingredients
1(17.3-oz.
)pkg.frozen puff pastry(2sheets)
8(5-oz.
)beef tenderloin steaks, cut 1 inch thick
1Tbsp.cooking oil
1(3.5-oz.
Drain on paper towels.
Stir together pate, crumbs, parsley, basil, garlic salt, and pepper.
Spread 1 tablespoon of pate mixture on top of each steak.
Place pastry squares on top of steaks; fold under meat.
If necessary, trim pastry so only 1/2 inch remains folded under the meat.
Reserve any pastry trimmings.
If desired, cut small shapes from pastry trimmings; moisten and place on top of bundles.
If necessary, cover loosely with foil during the last 5 minutes to prevent overbrowning.
Let stand 10 minutes before serving.
Make the Sauce
Meanwhile, prepare sauce.
In a medium saucepan cook mushrooms and onion in butter or margarine until tender.
Add wine, water, and bouillon granules.
Cook and stir until thickened and bubbly, then cook and stir for 2 minutes more.
2,000 calories a day is used for general nutrition advice.
