Beef Wellington Recipe
- Beef tenderloin
- Salt
- Pepper
- Butter
- 1 garlic clove
- 1 (7 ounce.) can of pate de foi gras or possibly 1 (1 ounce.) can chicken livers
- Pie pastry
- 1 egg yolk
- Rub tenderloin with crushed garlic clove.
- Smear with butter and season with salt and pepper.
- Bake at 450 degrees for about 20 min.
- (It should be removed from oven when it still needs 15 min more to cook to reach the desired degree of doneness.)
- Cold and then cover with pate.
- Set in center of dough which has been rolled out to 1/8 inch thickness.
- Cover tenderloin with pastry pinching edges together.
- Use remaining dough to create leaves of flowers etc.
- to decorate the top.
- Brush with beaten egg yolk.
- Return to oven for another 15 min till crust is a golden.
tenderloin, salt, pepper, butter, garlic, pate, pie pastry, egg yolk
Taken from cookeatshare.com/recipes/beef-wellington-23430 (may not work)