Beef Wellington Recipe

1. 1

   (You may substitute the finest grate of braunschweiger of equal weight).

2. 2

   Sprinkle meat with a very little salt and pepper.

3. 3

   Heat butter and oil in skillet and sear the meat quickly on all sides, just to brown it well.

4. 4

   Remove meat and allow to cold to lukewarm before proceeding with the wrapping and baking.

5. 5

   Meanwhile, separate stems from mushroom caps.

6. 6

   Chop the stems very fine and saute/fry them in the skillet, then remove to double-thick paper towel and squeeze out all moisture.

7. 7

   Blend cooked stems with pate and two Tbsp.

8. 8

   of the Madeira.

9. 9

   Reserve.

10. 10

    Saute/fry mushrooms caps in the butter remaining in skillet and when they are cooked, add in remaining 4 Tbsp.

11. 11

    Madeira, bay leaf and rosemary.

12. 12

    Simmer one minute and turn off heat and hold till serving time.

13. 13

    Reheat at last minute and serve in gravy boat.

* Per serving · 4 servings · Values may vary.

No additional tips available.