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Classic Beef Wellington

 

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!
123

Yield

16

servings

Prep

1

hrs

Cook

30

min

Ready

2

hrs

 

Ingredients

2 pounds mushrooms
2 medium onions
2 tablespoons butter
salt
to taste
*
black pepper
to taste
*
4 ounces foie gras pate
*
1 tablespoon vegetable oil
2 pounds beef, tenderloin
salt
to taste
*
black pepper
to taste
*
1 pound puff pastry
frozen

Directions

STUFFING:

Purée 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 425℉ (220℃). Place Wellington in oven and immediately lower heat to 350℉ (180℃). Roast for about 20 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 31955% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 117mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 39g
Vitamin A 1% Vitamin C 4%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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