Beef Wellington
Ingredients
This meat Wellington recipe incorporates a rich red wine sauce. It's more straightforward than you remember to make and totally ideal for engaging at Christmas or any time you need to intrigue your visitors! The hamburger tenderloin is best served grilled to perfection.
Cooking Ingredients
2 ½ pounds hamburger tenderloin
4 tablespoons margarine, mellowed, separated
2 tablespoons margarine
1 onion, cleaved
½ cup cut new mushrooms
2 ounces liver paté
salt and pepper to taste
1 (17.5 ounce) bundle frozen puff baked good, defrosted
1 enormous egg yolk, beaten
1 (10.5 ounce) can hamburger stock
2 tablespoons red wine
Cooking Direction
Preheat the stove to 425 degrees F (220 degrees C).
Place meat tenderloin in a baking dish. Spread 2 tablespoons mellowed margarine over meat.
Prepare in the preheated broiler until cooked, 10 to 15 minutes. Eliminate meat from the container and save skillet juices; permit hamburger to totally cool.
Increment stove temperature to 450 degrees F (230 degrees C).
Dissolve 2 tablespoons margarine in a skillet over medium intensity. Sauté onion and mushrooms in spread for 5 minutes. Eliminate from intensity and let cool.
Blend paté and staying 2 tablespoons mellowed spread together in a bowl; season with salt and pepper. Spread paté blend over meat. Top with onion and mushroom blend.
Carry out puff cake batter to around 1/4-inch thickness and spot meat in the middle.
Overlay up and seal every one of the edges, it are not excessively thick to ensure the creases. Place meat in a 9x13-inch baking dish, cut a couple of cuts in the highest point of mixture, and brush with egg yolk.
Prepare in the preheated stove for 10 minutes. Diminish intensity to 425 degrees F (220 degrees C) and keep baking until cake is a rich, brilliant brown, 10 to 15 minutes. A moment read thermometer embedded into the middle ought to peruse between 122 to 130 degrees F (50 to 54 degrees C) for seared to perfection. Put away to rest.
In the mean time, place saved container juices in a little pan over high intensity. Mix in meat stock and red wine; bubble until somewhat diminished, around 5 minutes. Strain and present with meat.