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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (633g) Recipe makes 4 servings |
||
| Calories 2081 | ||
| Calories from Fat 1279 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 142.1g | 218% | |
| Saturated Fat 44.4g | 222% | |
| Monounsaturated Fat 59.7g | ||
| Polyunsaturated Fat 27.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 236mg | 78% | |
| Sodium 2425mg | 101% | |
| Potassium 761mg | 21% | |
| Total Carbohydrate 137.0g | 45% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 2.0g | ||
| Protein 47.5g | 94% | |
Menus using this recipe:
Individual Beef Wellington
By: LonghornMama
Apr 3, 2005
My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.
SERVES 4
Ingredients
Beef
-
4 (4 ounce) filet of beef
- 1 garlic clove, halved
- salt and pepper
- 1/4 cup butter
- 4 tablespoons brandy
- 1/2 cup fresh mushrooms, finely minced
- 1 (4 ounce) can liver pate
Mushroom Sauce
- 1/4 cup onion, minced
- 6 large mushrooms, sliced
- 3 tablespoons flour
- 1/2 cup red wine
- 1 (10 1/2 ounce) can beef broth, undiluted
- 1 bay leaf
- salt and pepper
- 1 teaspoon worcestershire sauce
Pastry
- 6 pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie)
- 1 egg, beaten
- butter
Directions
1
BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.2
In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.3
MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.4
PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.5
Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.6
Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: Axe
On Sep 2, 2009
Of all the recipes in all of Zaar that I've tried over the years, this is by FAR the BEST! If I could give it 10 stars, I would. I was truly skeptical at first because I thought the meat would dry out by cooling it in the fridge. It was a last day, marked down, horrible hunk of meat from the grocery store and I left it in the fridge overnight after step 2. The entire recipe came out SPECTACULAR and the mushroom sauce was the BEST I've ever tasted ANYWHERE! I also used Quick and Easy Chicken Liver Pate. I can't say enough how we loved this recipe. Follow it to the letter and you can't go wrong!
From: Peter Near
On Jul 4, 2009
This turned out well, but my family just didn't like the taste. We've never had Beef Wellington before, so it's quite possible that we don't like Wellingtons. The live pate in this recipe gave the entire dish a bit of a cat food taste. Indeed, our cats lapped up the leftovers. I think I'll try this again, but without the liver.
From: Queen Roachie
On Apr 3, 2009
This was amazing! Used my own pastry crust and some really high quality filets from the local butcher. For the pate I used a mushroom pate recipe off this site and it was wonderful with the meat. This is very rich, but made a great 5th anniversary surprise for my husband to come home to... He's jokingly asked for beef wellington for years without knowing what it actually is. The sauce perfectly compliments this and I'm glad I made it. Thank you for the great recipe!
From: Moontan Master!
On Mar 24, 2009
This was the first time I have had this and it was well worth the work to put it together. The sauce is very good along with the pastry being baked at the same time. The only thing that did not work for me was the bacon.It was not cooked all the way thru.My suggestion is to fry the bacon a little until it is not limp any more and then put it around the meat.It will get rid of some of the fat in the bacon therefore not making the pastry wrap soggy from the fat in the bacon. Thank You for the post. MoonTan Master!
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