Beef Wellington For Two
I make this for romantic dinners during the year, usually valentines day and our wedding anniversary. it is a little different from all of the other wellington recipes on the site.
Steps
Preheat oven to 425 degrees f.
Place beef in a small baking dish , and spread each filet with 1 teaspoon softened butter.
Bake for 10 minutes , or until browned.
Remove from pan , and allow to cool completely.
Melt 1 tablespoon butter in a skillet over medium heat.
Saute onion and mushrooms in butter for 5 minutes.
Add red wine and reduce for 2 minute remove from heat , and let cool.
Roll out the puff pastry dough , cut in thirds and place beef in the center.
Mix together pate and 1 tablespoon softened butter , and season with salt and pepper.
Spread pate over beef.
Top with onion and mushroom mixture.
Fold up , and seal all the edges , making sure the seams are not too thick.
Reserve the final third of pastry for another use.
Place beef in a 9x9 inch baking dish , cut a few slits in the top of the dough , and brush with melted butter.
Bake at 450 degrees f for 10 minutes , then reduce heat to 425 degrees f for 10 more minutes , or until pastry is a rich , golden brown'.
Ingredients
beef tenderloin, butter, onion, button mushrooms, red wine, liver pate, salt and pepper, frozen puff pastry