Beef Wellingtons Recipe

Beef Wellingtons Recipe

Ingredients:

1 Tablespoon of cream
1 beaten eggs
1 pack of puff-pastry (frozen); thawed
4 ounces of soft-liver pate
3 Tablespoons of finely-chopped parsley
2 diced shallots
1 c of finely-diced mushrooms (button)
1 Tablespoon of butter
2 Tablespoons of oil (olive)
4-6 ounces of tenderloins (beef)

Instructions:

Brush beef tenderloins w/ oil. Sear them over high-heat in large-sized skillet for 60 mins in every side. You transfer them into plate then chill about 10 mins.

You saute mushrooms w/ 1 Tbsp butter ’til browned. Transfer in bowl then mix w/ parsley & shallots. Set it aside then chill.

You cut every sheet of pastry into half in crosswise manner. You roll every half sheet into floured working surface onto rectangle that is large & can enclose a steak.

Place a tenderloin in every rectangle’s center. You add one pate slice & 1/4 mushroom-mixture. You dampen pastry edges w/ eggwash then fold it, enclosing tenderloins. Press & seal edges.

Decorate w/ pastry-leaves as desired. Transfer them into bake sheet then brush w/ eggwash. Have it baked for 20-25 mins at four hundred twenty-five degrees Fahrenheit ’til crust becomes golden-brown & puffed. Serve warm.

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