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Country Beef Wellington

Country Beef Wellington recipe image
This impressive Country Beef Wellington features a center-cut rib eye roast coated in a rich liverwurst and mushroom mixture, then encased in a homemade flaky pastry crust. The dish is baked until golden brown, creating a tender, juicy interior with a crisp, savory exterior. It is a hearty and elegant main course perfect for special occasions or family gatherings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 3467.3
Description
This impressive Country Beef Wellington features a center-cut rib eye roast coated in a rich liverwurst and mushroom mixture, then encased in a homemade flaky pastry crust. The dish is baked until golden brown, creating a tender, juicy interior with a crisp, savory exterior. It is a hearty and elegant main course perfect for special occasions or family gatherings.
Ingredients
  • 6 pound Rib eye roast *
  • 4 ounce Mushrooms, drained, chopped
  • 1/2 cup Onion, finely chopped
  • 2 tablespoon Butter, melted
  • 8 ounce Liverwurst
  • 3 cup Flour, sifted
  • 1 teaspoon Salt
  • 3 tablespoon Parsley, chopped
  • 1 1/2 teaspoon Celery seeds
  • 2/3 cup Shortening
  • 1/2 cup Cold water
  • 2 teaspoon Cold water
  • 1 ea Egg, slightly beaten
Directions
  1. 1
    A 6-8 pound whole tenderloin of beef or 5 pound center
  2. 2
    cut of filet may be substituted for the rib eye roast.
  3. 3
    Tie meat securely if you use a folded filet.
  4. 4
    Insert meat thermometer into center of meat; roast uncovered at 325 F (163C).
  5. 5
    until temperature reaches 140 degrees (rare).
  6. 6
    Cool, wrap and refrigerate.
  7. 7
    The next day saute mushrooms and onion in butter until onion is tender.
  8. 8
    Combine with Liverwurst and mix.
  9. 9
    Chill.
  10. 10
    To make crust mix flour, salt, parsley, and celery seeds.
  11. 11
    Cut in shortening until mixture is consistency of tiny peas.
  12. 12
    Sprinkle on cold water 1 tbs at a time, tossing with a fork.
  13. 13
    Shape dough into a rectangle about 18 inch thick, measuring 2 inches wider than the length of the roast, 2 inches longer than the circumference.
  14. 14
    Save pastry scraps.
  15. 15
    Remove string from cold roast.
  16. 16
    Pat Liverwurst mixture onto roast, covering top and sides only.
  17. 17
    Place roast, coated side down, on pastry rectangle.
  18. 18
    Fold up pastry to meet along center top and ends.
  19. 19
    Trim off extra pastry, moisten edges and press together firmly to seal well.
  20. 20
    Place pastry covered roast, sealed edges down (Liverwurst side is now up) in a greased shallow pan.
  21. 21
    Roll pastry scraps and
  22. 22
    cut out 3 flowers, 3 leaves, and 3 stems
  23. 23
    Brush pieces with beaten egg and seal to top of roast in attractive design.
  24. 24
    Brush entire surface with beaten egg; prick with fork.
  25. 25
    Bake at (375 F (191C).) 1 hour or until crust is golden brown.
  26. 26
    Remove roast from pan, and let stand 15 minutes prior to carving.
  27. 27
    >>> JJ <<< 9-30-95

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3467.3kcal
% Daily Value *
Total Fat 190.5g294%
Saturated Fat 76.1g381%
Cholesterol 1564.1mg522%
Sodium 5494.9mg229%
Total Carbohydrate 144.6g49%
Dietary Fiber 6.4g26%
Sugars 5.5g
Protein 260.6g522%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beaten, beef, butter, celery, chopped, cold, country, drained, egg, eye, finely, flour, international, liverwurst, main, melted, mushrooms, onion, parsley
Read it online: https://www.chefs-mate.com/recipe/country-beef-wellington/