Beef Wellington

Name: Beef Wellington
Total time: 2700 s
Yield: 4 people
Cuisine: American
Ingredients: 2.5-3 lb. Beef tenderloin or London Broil; 2 TBS. Olive oil; Salt and pepper to taste; 1 Pastry crust; 1 TBS. Flour; 1 package chicken liver pate; 2 TBS. Spicy brown mustard or Dijon mustard; 1 egg white (raw, for brushing crust)

CoolJewel @cook_2780199

Bucks County, Pennsylvania

I love beef Wellington and thought I’d give it a try. I don’t like mushrooms, so I improvised on the traditional method.

CoolJewel @cook_2780199

Bucks County, Pennsylvania

I love beef Wellington and thought I’d give it a try. I don’t like mushrooms, so I improvised on the traditional method.

Saved

Ingredients

45 minutes

4 people

2.5-3 lb.Beef tenderloin or London Broil
2 TBS.Olive oil
Salt and pepper to taste
1Pastry crust
1 TBS.Flour
1 packagechicken liver pate
2 TBS.Spicy brown mustard or Dijon mustard
1egg white (raw, for brushing crust)

Saved

Steps

45 minutes

1

Heat olive oil in a pan on medium-high heat; salt and pepper the beef and brown in the pan, about 2-3 minutes each side. Set aside and let cool.
2

Lay out the pastry crust on a lightly floured surface. Spread the pate evenly over the crust, within 2 inches of the perimeter.
3

When beef is cooled, spread mustard over both sides and place in the center of the pastry crust.
4

Loosely wrap the crust around the beef and place it seam side down in a baking dish.
5

Cut a few slits in the top for venting. Brush with egg white.
6

Bake in a 400 degree F oven for approximately 40-45 minutes for medium rare. Internal temperature should be 120 degrees.