Beef Wellington So Tasty

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Beef Wellington

"This is a totally smooth recipe that I discovered after I became residing in England. Note that Beef Wellington have to constantly be served with the center barely red. Enjoy!"

Ingredients :

2 half kilos red meat tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
half of cup sliced fresh mushrooms
2 oz liver pate
2 tablespoons butter, softened
salt and pepper to flavor
1 (17.Five ounce) bundle frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can red meat broth
2 tablespoons red wine

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

Preheat oven to 425 levels F (220 ranges C). Place pork in a small baking dish, and unfold with 2 tablespoons softened butter. Bake for 10 to fifteen minutes, or until browned. Remove from pan, and allow to chill absolutely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 mins. Remove from heat, and allow cool.
Mix together pate and a pair of tablespoons softened butter, and season with salt and pepper. Spread pate over pork. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and location pork inside the middle. Fold up, and seal all the rims, ensuring the seams are not too thick. Place beef in a 9x13 inch baking dish, reduce some slits within the top of the dough, and brush with egg yolk.
Bake at 450 stages F (230 levels C) for 10 mins, then lessen warmth to 425 degrees F (220 levels C) for 10 to fifteen greater mins, or until pastry is a rich, golden brown. Set aside, and preserve heat.
Place all reserved juices in a small saucepan over excessive heat. Stir in pork stock and purple wine; boil for 10 to 15 mins, or till barely decreased. Strain, and serve with beef.

Notes :

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