Beef Wellington

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

Yields:	4 servings
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Ingredients

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

Directions

STUFFING: Puree 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 425F. Place Wellington in oven and immediately lower heat to 350F. Roast for about 20 minutes.

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Member Review

Apple French Toast Strata

This was very good, and easy to make. Everyone at work loved it when I brought it to our potluck. I would suggest soaking the top layer of bread cubes in the egg mixture before putting them on top of the other layers, otherwise it's hard to get all of them covered. I might cut down a little on the cream cheese, too. It was a little rich. Otherwise, it was wonderful!

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