Beef Wellington

 

Each is made from a choice tenderloin filet and seared to seal in the juices. Covered with Duxelles Stuffing (a vegetable stuffing with the added flavor of mushrooms, shallots, Madeira and bread crumbs), and topped with a Paté of Liver gently simmered in cream, cognac and fine herbs. The fillings are then hand-wrapped in pure butter puff pastry and egg-washed. KEEP FROZEN—DO NOT THAW.

Oven: Preheat oven to 425° F. Remove the frozen portion from its bag. Rebrush with beaten egg if a higher glazed appearance is desired. Place on a cookie sheet sprayed with a vegetable oil spray for easy cleanup, with portions spaced 2" apart. Remember, puff pastry expands when cooked. A sheet pan liner works well under this product (do not use aluminum foil). Place in preheated 425° F. oven and bake for 10 minutes. Reduce the temperature to 350° F. and bake for an additional 25 minutes. The desired internal temperatures are:
  • Rare 140° F.
  • Medium 160° F.
  • Well 170° F.
A sauce is not necessary, but folks often enjoy this dish with a Mushroom Wine Sauce served on the side.

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Beef Wellington

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