Beef Wellington

You will need to prepare the meat several hours to one day before you want to eat. please don't let the long instructions scare you, it doesn't take too long to make.

Steps

Season the roast with salt and pepper.

In a large skillet , heat 2 t of butter , over medium-high heat.

When the butter is hot , brown the meat on all sides , being careful to just sear it.

This should only take a minute or two for each side.

You want a nicely browned crust on the meat.

Cover the meat and refrigerate for at least an hour , until the meat is cold.

Meanwhile , heat the remaining 2t of butter in the skillet , over medium-low heat.

Once melted , add the minced onion and saut until softened , stirring constantly.

Add the mushrooms and saut until softened , stirring.

Add the vermouth to the onion and mushroom mixture and reduce until almost absorbed.

Add the liver pate and turn off the heat.

Mash the pate and the mushroom mix together.

Allow to cool.

Sprinkle one sheet of the pastry with flour and roll out large enough to enclose the roast tenderloin completely.

Spread the liver / mushroom mix over the entire fillet.

Place the cooled meat in the center of th.

Ingredients

frozen puff pastry, liver pate, beef tenderloin, portabella mushroom, onion, dry vermouth, salt and pepper, butter, milk, flour, egg