Well, this was first for us, and I have always wanted to do a beef wellington, and actually not really sure why I haven’t. But at the request of my daughter, we decided on New Years Day to attempt such a feat….lol
With price guiding the meat purchase, tenderloin wasn’t on sale, so after talking with the butcher we used the next best roast….a favourite of ours too!
The First Slice into the Roast…mmmmm
Temperatures needed to be adjusted but, we were happy with the finished product.
3.5 lbs rib eye roast ( tenderloin is the choice of cut beef wellington )
1/4 cup butter
2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 Tbsp red wine
1/4 cup chopped parsley
Pastry – 1 package frozen puff pastry
4 oz liver pâté
1 egg, beaten
Preheat oven to 425°F . Roast Beef on a rack in an uncovered roaster for 55 minutes or until the meat thermometer reads 120°F. Remove from oven, let stand 30 minutes.
Sauté mushrooms and onion in butter until tender. Add wine and parsley.
Cook until all liquid evaporates; cool.
Roll pastry into 18″ x 14″ rectangle about 1/4 inch thick. Spread pâté over pastry leaving 2″ margin. Spoon mushroom mixture down centre of pastry. Place roast, top side down, on mushrooms.
Wrap meat completely with pastry. Seal edges with beaten egg. Cut steam vents and decorate with extra pieces of pastry. Brush top and sides with egg.
Bake at 425°F for 45 minutes. Cool 10 minutes before carving.
* Wellington may be prepared to this stage earlier in the day and kept refrigerated.
Turned out perfect… 🙂 Not overcooked in the least…
Serve with Rosemary Roasted Mini Potatoes….and asparagus…
Serve with a Red wine Brown gravy and a nice bottle of wine 🙂 Enjoy..