Beef Wellington with Mushrooms Recipe

There is a lot of Beef Wellington with Mushrooms recipe that can be found once you go looking for them on the internet. One of the biggest ingredients in this dish is the mushroom. But for those who don’t want to use liver pate, there is an alternative: mushroom pate.

Ingredients

• 4 Beef Tenderloin Steaks
• 1 cup Wild Mushroom
• 2 sheets Puff Pastry
• 6 Shallots, chopped and divided into 2
• 2 ounces Heavy Cream
• 2 ounces Sweet Marsala Wine
• 2 cups Red Wine
• 2 cups Chicken Broth
• 2 tablespoons Butter
• 1 teaspoon Cornstarch
• 1 Egg
• 1 pinch Salt
• 1 pinch Pepper
• Olive Oil flavored cooking spray

Directions

Mushroom Filling:

Over high heat, cook butter and shallots on a large sauté pan until shallots soften. Add in the mushrooms and continue to cook until the mushrooms start softening and reduce. Add in the Marsala Wine and let the liquid reduce until almost dry. Add cream and again, reduce until almost dry.

Transfer mushroom mixture to a food processor and pulse until mixture smoothens. Adjust the taste with salt and pepper. Keep inside a refrigerator until completely chilled.

Beef Wellington:

Preheat oven at 400°F.

Season beef with salt and pepper. Place in a large sauté pan with good amount of cooking spray. Brown on each side until slightly crusty in high heat. Remove beef from the pan and place on baking tray inside a preheated oven of 425°F. Roast until internal temperature has reached 100°F. Remove beef from the oven and cool inside refrigerator.

On the same sauté pan, cook shallots over medium heat until they turn brown. Add in the red wine and scrape brown from the bottom while wine boils and reduces. When wine has reduced to ¼, add the chicken broth. Reduce and simmer. Add more broth or wine as needed.

Cut the pastry sheet into large sizes that will wrap each piece of meat. Spread the mushroom mixture on top of the beef that has been placed on top of the pastry. Wrap pastry around the two. Brush with beaten egg.

Place the beef pastries on a baking sheet and place inside oven for 20-30 minutes, or until the pastry turns brown. Before serving the beef, allow to sit in room temperature for 5-10 minutes.

While meat rests, prepare the sauce for the Beef Wellington with Mushrooms recipe. Add cornstarch to small amount of water. Add to the sauce and simmer for 5 minutes or until desired thickness has been achieved. Spoon on the beef when serving.

Tips

Instead of mushroom pate, you can always use liver pate.