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Lucie County Beef Wellington

Yield 12 servings


  • 1 (5-pound) beef tenderloin, trimmed
  • 1 1/2 cups dry red wine
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • Mushroom Pâté Filling
  • Wellington Pastries
  • 1 egg, beaten
  • 1 teaspoon water
  • Mushroom Pâté Filling

How to Make It

  1. Cut tenderloin into bite-size pieces, and place in a large shallow dish. Combine wine, lemon juice, Worcestershire sauce, pepper, and salt. Pour mixture over meat; cover and marinate overnight in refrigerator, turning occasionally.

  2. Prepare Mushroom Pâté Filling. Cover; refrigerate overnight.

  3. Prepare pastry; cover and refrigerate overnight.

  4. Drain meat; discard marinade. Combine meat and Mushroom Pâté Filling, stirring well; set aside.

  5. Divide pastry into 12 equal portions. Roll each portion into an 8-inch circle on a lightly floured surface; reserve excess pastry. Spread each circle with 1 cup meat mixture. Fold pastry over filling, and pinch edges to seal. Place Wellingtons, seam side down, on lightly greased baking sheets.

  6. Combine egg and water, mixing well; brush on each Wellington. Roll out excess pastry; cut into decorative shapes, and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 375° for 30 minutes or until golden brown.

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