Beef Wellington with Mushroom Pate

Beef Wellington with mushroom pate. Never fails...been making it for decades!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet.

Step 2

Seal the edges with the egg mixture. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done.

Step 3

In heavy skillet melt butter. Add shallots cook for 4 minutes,stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates,about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.

↑Support creators by visiting their site 😊