{"id":3214,"date":"2016-02-15T11:41:25","date_gmt":"2016-02-15T17:41:25","guid":{"rendered":"http:\/\/morefrommom.com\/?p=3214"},"modified":"2016-02-19T07:33:40","modified_gmt":"2016-02-19T13:33:40","slug":"beef-wellington-at-home","status":"publish","type":"post","link":"https:\/\/morefrommom.com\/?p=3214","title":{"rendered":"Beef Wellington At Home!"},"content":{"rendered":"

Beef Wellington<\/h1>\n

Love some of the dishes you find at fancy restaurants but can’t always afford to go out? For about the price of one of these meals at a restaurant you can make this Beef Wellington for about a family of 4! You can half the recipe if it just you and love <3 <\/p>\n

Ingredients:<\/h4>\n

First let’s get what we will need. All found at your local supermarket!<\/p>\n

5 lb Beef Tenderloin (I go to the town butcher for this cut of meat. Chain Supermarkets just don’t live up to my expectations)<\/p>\n

4 oz Liver Pate<\/p>\n

2 + 4 +4  TBSP Butter<\/p>\n

1 Medium Onion Chopped<\/p>\n

1 Cup Mushrooms (Sliced<\/p>\n

2 Puff Pastries (Freezer Section, Usually sold 2 per box)<\/p>\n

1 Egg<\/p>\n

1.5 Can Beef Broth<\/p>\n

4  TBSP Red Wine<\/p>\n

Here we go!<\/h4>\n

Take your pastries out of the freezer to thaw and soften!<\/p>\n

\"Puff<\/a><\/p>\n

Preheat the oven to 425<\/p>\n

Soften 4 TBSP Butter<\/p>\n

Place Beef Into Baking Dish (I halved my beef, about 2.5 lb fits per pasty sheet when you wrap it)<\/p>\n

Spread the softened butter over the beef<\/p>\n

\"Beef<\/a><\/p>\n

Bake until browned, about 20 minutes. Don’t worry, we are baking it again, we aren’t serving raw meat!<\/p>\n

Remove and let beef cool. Reserve the juices for the dip later!<\/p>\n

While the beef is baking and cooling, in a skillet saute the onion and mushrooms with remaining 4 TBSP Butter (about 5-7 min)<\/p>\n

\"Butter<\/a><\/p>\n

Remove when finished and set aside to cool.<\/p>\n

Next take the last 4 TBSP softened butter and mix it with 4 oz Liver Pate. I used a fork to just smash and mix it all together. Works fabulous!<\/p>\n

\"Butter<\/a>\"Mixed<\/a><\/p>\n

Tine To Prep and Bake!<\/h3>\n

Alright! Now let’s get it all together and get it ready for baking! Turn the oven up to 450 to preheat!<\/p>\n

\"Ready<\/a><\/p>\n

At this point you should be able to unfold your pastry sheet. Spread the Pate\/Butter Mixture on one of the Beef Halves. (I used a butter knife, it was a bit too thick to use the basting brush) After spreading one side place it on the pastry sheet. Then spread the top side.<\/p>\n

\"Pate'd<\/a><\/p>\n

Next you want to top it with the onion\/mushrooms.<\/p>\n

\"Onion<\/a><\/p>\n

Stretch and close the pastry and pinch it good and closed. Brush with egg white. Then cut a few slits in it for venting while baking. Prepare the second one if you didn’t half the recipe.<\/p>\n

\"Wrapped<\/a>\"Cut<\/a><\/p>\n

Next Bake it at 450 for about 15 min or until the pastry is golden brown. Reduce to 425 and bake about 20 more minutes. Check with meat thermometer, its done at 145 degrees. <\/p>\n

Almost there! <\/h3>\n

\"Fresh<\/a><\/p>\n

Set aside and keep warm while we make the dip!<\/p>\n

In a saucepan where you put the drippings from the pans from before add 1.5 cans beef broth and 4 TBSP Red wine and bring to a low boil, then simmer for 10 min. Serve on the side.<\/p>\n

Gather Round The Table!<\/h2>\n

I paired mine with garlic mashed potatoes and asparagus and it was Happy Valentines to everyone in the house!<\/p>\n

\"Served!\"<\/a><\/p>\n

 <\/p>\n

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