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BEEF WELLINGTON 1 (3 lb.) beef tenderloin, trimmed, cut into 6 equal pieces 2 Tbsp. vegetable oil 1 pkg. (17 1/4 oz.) frozen puff pastry, thawed 4 oz. (1 1/4 c.) sliced mushrooms 1/2 c. (5 1/2 oz.) fresh or canned pate de fois gras (goose liver pate) 3 Tbsp. butter 2 Tbsp. flour 1 1/2 c. veal stock or canned beef broth 4 Tbsp. butter, softened Brown the meat on all sides in the oil in a 10-inch skillet over high heat; let stand until room temperature, about 15 minutes. Meanwhile, roll out one sheet of puff pastry on a lightly floured surface into a 14 x 14-inch square. Cut the pastry into 4 equal portions. Repeat with the second sheet of pastry. Spread each fillet with a generous tablespoon of the paste (fois gras). Place fillets, pate side down, onto each of 6 pastry squares. Reserve remaining 2 pastry squares for decoration, if desired. Wrap each fillet in pastry, pinching ends firmly to seal. Place on a rimmed baking sheet. Cut a steam vent in the top of each pastry with the tip of a knife. Decorate with pastry cutouts, if desired. Bake in a preheated 425 degrees oven for 15 to 18 minutes or until lightly browned. Meanwhile saute mushrooms in the 3 tablespoons butter in a 2-quart saucepan. Stir in flour and cook for 2 minutes. Add broth. Stirring constantly, cook until boiling and thickened. Remove from heat. Whisk in softened butter, a tablespoon at a time, until incorporated. To serve, spoon sauce onto each of 6 plates; top with individual Wellingtons. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |