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  • Tenderloin Beef Wellington

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    Tenderloin Beef Wellington
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 4 individual portion size fillets tenderloin beef
    • 1 can liver pate
    • 1 clove garlic, cut before using
    • 1 c. finely minced mushrooms
    • Salt
    • Pepper
    • 3 tbsp. butter
    • 1 tbsp. mixed herbs
    • 2 tbsp. brandy (optional)
    • 1 pkg. "puffed pastry" (Pepperidge Farm)
    • 1 beaten egg
    • Wellington sauce (optional) Knorr's packaged

    Directions

    1. Rub cut piece of garlic over beef, season with salt and pepper. Broil till medium rare and let cold. Don't over cook. Can be done ahead and refrigerated. Spread small amount of liver pate on each fillet, fry mushrooms and onions in butter. Add in brandy and herbs, simmer 1 minute, let cold.
    2. Roll pastry thinly on floured board to size which will completely cover each piece of meat. Lay cooled meat in center. Spoon mushroom mix over top. Brush pastry edges with water (to help seal). Fold pastry carefully over ends to seal.
    3. Decorate with leaves made from leftover pastry. Brush whole surface with beaten egg wash (to glaze). Bake till pastry is browned. Garnish with fresh parsley and serve each as an individual serving. (As an option, make Wellington Sauce, spoon over each.) Serves 4.

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