Beef Wellington Recipe

• 3-3 1/2 lbs. filet of beef
• 1/2 pound liverwurst or possibly 1 c. mushrooms, blended in a blender - pureed
• 1/4 c. minced scallion
• 2 tbsp. minced parsley
• 1 tbsp. Worcestershire sauce
• 1 sheet Pepperidge Farm puff pastry
• 1 egg, beaten

1. 1.
2. Roast beef as desired within 1/2 hour of doneness.
3. Cold.
4. 2.
5. Thaw folded pastry sheet about 20 min, unfold gently.
6. 3.
7. Blend liverwurst (or possibly mushrooms), onions, parsley and Worcestershire sauce; set aside.
8. 4.
9. Spread liverwurst (or possibly mushrooms) mix over pastry surface.
10. Wrap meat in pastry with liverwurst spread inside.
11. Seal edges well with water.
12. Decorate with strips of pastry.
13. Brush with beaten egg.
14. Place in ungreased baking sheet.
15. Prick surface with fork.
16. 5.
17. Bake at 400 degrees for 20 min or possibly till golden.

filet of beef, mushrooms, scallion, parsley, worcestershire sauce, pastry, egg

Taken from cookeatshare.com/recipes/beef-wellington-23431 (may not work)