Beef wellington is a classic American cuisine that can be enjoyed by you and your family. The flavorful layers of this dish compensates for the effort put into making the meal. Beef wellington is made by combining beef fillet steak, together with pâté, duxelles, and Parma ham in puff pastry. It is then baked and served with truffle sauce or madeira sauce. The Beef wellington dish is best serve with the center slightly pink.
- Preparation time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
Health Benefits
- It helps to maintain the muscle mass
- It contains abundance of minerals and vitamins
- Enhances exercise performance
- Prevents Anemia
Ingredients
- 2 1/2 pounds beef tenderloin
- 2 tablespoons butter, softened
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 cup sliced fresh mushrooms
- 2 ounces liver pate
- 2 tablespoons butter, softened
- salt and pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg yolk, beaten
- 1 (10.5 ounce) can beef broth
- 2 tablespoons red wine
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Put beef in a little baking dish, and spread with 2 tablespoons softened butter. Heat for 10 to 15 minutes, or until cooked. Expel from baking pan, and allow to cool completely. Save the pan juices.
- Melt 2 tablespoons butter in a skillet over medium warmth. Saute onion and mushrooms in butter for 5 minutes. Expel from heat, and allow to cool.
- Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
- Roll the puff pastry dough, and put beef in the middle. Overlap up, and fold every one of the edges, ensuring the seams are not very thick. Put beef in a 9×13 inch baking dish, slice a couple of cuts in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Nutritional Information
- Serving per recipe: 8
- Serving size: 1(100g)
Amount per serving
| Calories | 744kcal |
| Total fat | 57.2g |
| Saturated fat | 21g |
| Cholesterol | 131g |
| Sodium | 434mg |
| Total carbohydrate | 29.6g |
| Dietary fiber | 1.2g |
| Sugars | 1g |
| Protein | 26.2g |
| Calcium | 30.2mg |
| Iron | 5mg |
| Thiamin | 0mg |
| Niacin | 11mg |
| Magnesium | 32mg |
| Folate | 65mcg |
| Potassium | 385mg |
| Vitamin B6 | 0mg |
| Vitamin A | 0.2mg |
| Vitamin C | 1mg |
Preservation
Beef Wellington is best served, consumed and enjoyed just after cook.
