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1276 calories per serving view nutrition facts
4 servings
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| 2 | pounds | mushrooms | |
| 2 | medium | onion | |
| 2 | tablespoons | butter | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 4 | ounces | foie gras pate | |
| 1 | tablespoon | vegetable oil | |
| 2 | pounds | beef, tenderloin | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1 | pound | puff pastry | frozen |
STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the stuffing to a bowl and chill in the refrigerator.
MEAT: Heat the oil in a skillet over high heat. Add the beef and sear on all sides. Remove the beef from the skillet and sprinkle with salt and pepper. Place in the refrigerator until cold.
ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle large enough to enclose the beef. Spread the dough with a generous layer of stuffing, place the beef on top and spoon another bit of stuffing on the beef. Wrap the pastry to enclose the beef and stuffing and place the Wellington in the refrigerator to chill for at least 15 minutes.
COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven and immediately lower heat to 350F. Roast for about 20 minutes.
| % Daily Value* | |
| Total Fat 78.0g | 121% |
| Saturated Fat 20.0g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 468mg | 20% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 5.0g | 20% |
| Sugars 7.0g | |
| Protein 79.0g | 157% |
| Vitamin A | 4% | Vitamin C | 15% | |
| Calcium | 8% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
It is delicious. Prep time is about an hour, but I am hardly Martha Stewart. It is rich, rich, rich. A little goes a long way. I am makinga couple for gifts. I know they will be a hit. My fiancee remembered this from a dinner party 10 years ago. I didn't have the heart not to at least try it for his 50th birthday. It's worth the trouble!!!
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
