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