Lucie County Beef Wellington |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (5-pound) beef tenderloin, trimmed |
1 1/2 cups dry red wine |
2 tablespoons lemon juice |
1 tablespoon worcestershire sauce |
2 teaspoons pepper |
1 teaspoon salt |
wellington pastries |
1 egg, beaten |
1 teaspoon water |
mushroom pâté filling |
Directions:
1. Cut tenderloin into bite-size pieces, and place in a large shallow dish. Combine wine, lemon juice, Worcestershire sauce, pepper, and salt. Pour mixture over meat; cover and marinate overnight in refrigerator, turning occasionally.
2. Prepare Mushroom Pâté Filling. Cover; refrigerate overnight.
3. Prepare pastry; cover and refrigerate overnight.
4. Drain meat; discard marinade. Combine meat and Mushroom Pâté Filling, stirring well; set aside.
5. Divide pastry into 12 equal portions. Roll each portion into an 8-inch circle on a lightly floured surface; reserve excess pastry. Spread each circle with 1 cup meat mixture. Fold pastry over filling, and pinch edges to seal. Place Wellingtons, seam side down, on lightly greased baking sheets.
6. Combine egg and water, mixing well; brush on each Wellington. Roll out excess pastry; cut into decorative shapes, and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 375° for 30 minutes or until golden brown.
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