• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Beef Wellington #2

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1 10-ounce package frozen
  • Patty shells
  • 4 lb Beef tenderloin roast
  • Salt
  • All-purpose flour
  • 2 c Fresh mushrooms, chopped
  • 2 tb Butter
  • 4 oz Can goose liver pate
  • 1 tb Cognac
  • 2 ts Chives, snipped
  • Salt
  • Freshly ground pepper
  • 1 Egg yolk
  • 1 tb Water


Allow patty shells to thaw 2 hours in refrigerator before rolling out. If
meat is quite long (Lin, control Thyself!!), fold narrow end under to form
a roast about 12 to 13 inches in length. Place on rack in shallow roasting
pan. Sprinkle lightly with salt and flour. Bake, uncovered, in 425 F oven
until meat thermometer inserted in thickest portion registers 120 F, about
35 to 40 minutes. Cool meat sufficiently to handle, about 20 minutes.
Meanwhile, in skillet, cook mushrooms in butter until tender, about 5
minutes. Remove from heat. Add pate, Cognac and chives. Make a deep slit
in center of roast, cutting from side, to but not through opposite side.
Sprinkle pocket with salt and pepper. Spoon mushroom-pate mixture into
pocket. On lightly floured surface, arrange patty shells in a rectangle,
overlapping edges slightly; press edges to seal. (If necessary, moisten
edges with a little water.) Roll out to a 16x11-inch rectangle. Place
roast in a greased 15x10x1-inch baking pan. Lay pastry over roast, tucking
under securely. Brush pastry with mixture of egg yolk and water. Bake in
425 F oven for 20 minutes more, or until pastry is golden. Makes 8

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