Recipe Details

Ingredients

• 2 ½ pounds beef tenderloin

• 4 tablespoons butter, softened, divided

• 2 tablespoons butter

• 1 onion, chopped

• ½ cup sliced fresh mushrooms

• 2 ounces liver paté

• salt and pepper to taste

• 1 (17.5 ounce) package frozen puff pastry, thawed

• 1 large egg yolk, beaten

• 1 (10.5 ounce) can beef broth

• 2 tablespoons red wine

Description

hanks to this classic recipe, I made beef Wellington for the very first time and my In laws seriously believe I’m a gourmet chef,” according to jadekwang. “They said it is absolutely the best thing they ever had.”

“This is an excellent recipe,” raves Rv8erdonna. “The paté took it to another level. I highly suggest you place it on a rack when cooking as the juices will make the bottom soggy.”

“I did not use the paté, per my husband's request,” says Candice Soule. “Although it takes some time to make this meal it is quickly becoming a favorite. I use individual tenderloins for a single serve portion.”

Editorial contributions by Corey Williams