you have to practice to get it perfect. Also, it's easier to make several of these at a time. Consider individual filet mignon wellington as well.
- 2 lb center cut tenderloin of beef
- 3/4 lb assorted wild mushrooms
- 8oz. preppared pate or liverwurst
- 1/2 cup ground chicken
- 1 pkg. prepared puff pastry
- one egg yolk
- salt and pepper
- 1 T thyme leaves
- 1 T rosemanry leaves
- 3 cloves garlic
- 1 finely diced shallot
- 1/3 cup red wine
- Olive oil
Salt and pepper beef tenderloin and stud with garlic. Sear tenderloin in skillet with olive oil until a delicate crust develops. set aside
Saute sliced mushrooms in butter with shallots, thyme, and rosemary until tender. Deglaze with wine and set aside until cool.
Mix ground chicken, pate, and mushrooms in a bowl until blended.
Spread cold puff pastry on lightly floured surface. Spread with mushroom/pate/chicken mixture leaving 2" margins around each side.
place tenderloin on top of pate/mushroom/chicken mixture and enclose with pastry making sure to cover the entire tenderloin with mixture before enclosing in pastry
decorate top of wellington with braid, leaf, or some other puff pastry design.
brush with egg yolk.
bake loin in accordance with puff pastry baking directions untli meat thermometer registers rare.
remove from oven and wait at least 30 min. before carving into medallions.
Serve with a good red wine and beef stock reduction sauce.
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Source: Personal Recipe
Submitted By: Sam pOLLACH