Beef Wellington

Name: Beef Wellington
Ingredients: 1 2 ½ to 3-pound beef tenderloin, trimmed of excess fat; 2 teaspoons coarse salt; ½ teaspoon freshly ground pepper; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 1 pound white mushrooms, stems removed, finely chopped; ¼ cup dry sherry; All-purpose flour, for dusting; 1 pound frozen puff pastry, thawed, plus more for garnish if desired; ¼ pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature; 1 large egg, lightly beaten; Sea salt, or coarse salt, for sprinkling (optional)

Beef Wellington

By Martha Stewart

 Serves 8

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Details

Servings: 8
Diet: Low-Carb
Meal: lunch, dinner
Dish: main course

Cuisine

british

Comments

Ingredients

1 2 ½ to 3-pound beef tenderloin, trimmed of excess fat
2 teaspoons coarse salt
½ teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 pound white mushrooms, stems removed, finely chopped
¼ cup dry sherry
All-purpose flour, for dusting
1 pound frozen puff pastry, thawed, plus more for garnish if desired
¼ pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
1 large egg, lightly beaten
Sea salt, or coarse salt, for sprinkling (optional)