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Easy Beef Wellington

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  • 3 lb Fillet or sirloin tip roast
  • 1 pk Pepperidge Farm puff pastry sheets
  • Salt and pepper
  • Margarine
  • 1 cn (Small) paté
  • Duxelles
  • Egg wash; (egg white and water mixed)


Preheat oven 425 degrees . Rub meat with margarine and sprinkle with salt and pepper. Roast on rack at 425 degrees for 25 minutes (to internal temp. 120 degrees). Let meat cool to room temperature. Roll out part of puff pastry into a rectangle about 1 1/2" larger in width and length than the fillet. Spread the rectangle with duxelles. Center the fillet on the dough. Coat top of fillet with paté. Roll out remaining dough and cover meat. Finger pinch seals after brushing egdes with egg wash. Use any excess dough for decorations. Brush surface with egg wash. Put about 3 or 4 vent holes in dough. Place the covered fillet on a greased baking sheet. Bake 10 minutes. Reduce heat to 375 degrees and bake until crust is golden (about 20 minutes). Allow 15 minutes before serving.
NOTES : Serve with potatoes duchesse Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <> on Dec 18, 1997