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Saturday, August 04, 2007

Beef Wellington

Perhaps one of Rich's favorite dishes.. Beef wellington is pretty good. I like steak, but this is like no steak I've had before! It's pretty easy to make.. just do the prep work ahead and it'll be smooth and yummy sailing!! I posted pictures of this the first time I made it. You can check the archives for the photo.

Beef wellington fast fact (from Wikipedia):

Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de boeuf en croûte during a period when England was often at odds with France.
Beef Wellington is one of a few dishes often featured on the television program Hell's Kitchen.


1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup dry sherry
1/4 cup butter
1/4 cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed

In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.

Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.

Preheat oven to 425 degrees F (220 degrees C).

Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting)

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