Individual Beef Wellington

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Individual Beef Wellington

1 5-6 pound beef tenderloin, trimmed and cut into 3/4" steaks
Saute steaks in butter, seasoning with salt and pepper. Spread pate on one side of steak and place pate side down on puff pastry sheet.Fold corners up and seal. Brush with egg wash and bake in hot (425°) oven for 10-12 minutes or until pastry is puffed and golden brown. Place Bordelaise sauce on plate and top with Beef Wellington

Ingredients Pate
¼ lb. Chicken livers 2 shallots, chopped 2 tbs butter 2 tbs dry Madiera ½ cup duxelles 2 tbs soft white breadcrumbs

Brown livers, chopped shallots in butter. Add Madiera and simmer for 3 minutes covered. Puree liver, shallots, and duxelles in blender or food processor. Add breadcrumbs if mixture is too wet. Season and cool. Duxelles ½ cup mushrooms, sliced
¼ cup shallots, chopped
Sauté in butter until moisture from mushroom is evaporated.
Season with salt and pepper.
Can multiply recipe as it freezes well

Ingredients Bordelaise Sauce
2 tbs butter or margarine
2 tbs minced green onion
1 clove garlic
1 carrot, finely chopped
1 small bay leaf
4 peppercorns
2 tbs flour
2 beef bouillon cubes dissolved in 2 cups hot water
½ tsp salt
1/8 tsp pepper
½ tsp chopped parsley, if desired
dash ground thyme, if desired

Melt butter in saucepan. Sautee onion, garlic, carrot, bay leaf and peppercorns in butter until tender. Add flour and cook until golden brown. Gradually disolve bouillon in hot water. Cook, stirring constantly, until mixture thickens and comes to a boil. Strain to remove vegetables before serving. Add parsley and thyme. Serve warm.