Succulent Beef Wellington
Succulent Beef Wellington recipe
Yield
24 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
patty shells
|
* |
| 4 | pounds |
beef, tenderloin
|
|
| 2 | cups |
mushrooms
chopped |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
cognac
|
|
| 2 | teaspoons |
chives
snipped |
|
| 1 | large |
egg yolks
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
patty shells
|
* |
| 1.8 | kg |
beef, tenderloin
|
|
| 473 | ml |
mushrooms
chopped |
*
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
cognac
|
|
| 1E+1 | ml |
chives
snipped |
|
| 1 | each |
egg yolks
|
|
| 15 | ml |
water
|
|
Directions
Allow patty shells to thaw 2 hours in refrigerator before rolling out. If meat is quite long fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour.
Bake, uncovered, in 425℉ (220℃) F oven about 35 to 40 minutes. Cool meat sufficiently to handle, about 20 minutes.
Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes. Remove from heat. Add pate, Cognac and chives.
