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Beef Tenderloin Wellington

 
One serving costs about $12.32 One serving costs about $12.32 One serving costs about $12.32

$12.32 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 healthy lunch,main course,main dish,dinner
spoonacular Score:1%

Spoonacular Score: 1%

 

Beef Tenderloin Wellington takes roughly 45 minutes from beginning to end. One serving contains 1965 calories, 87g of protein, and 144g of fat. For $12.32 per serving, this recipe covers 61% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of salt, flour, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a pricey main course. Overall, this recipe earns a great spoonacular score of 84%. Try Beef Wellington, Beef Wellington, and Beef Wellington for similar recipes.

Ingredients

Servings:
0.25
0.25  bay leaf
bay leaf
0.25
0.25  bay leaf
bay leaf
1 qt
1 qt beef broth
beef broth
5 lb
5 lb lean whole beef tenderloin
lean whole beef tenderloin
24 ounces
24 ounces bread flour
bread flour
1 ounce
1 ounce butter
butter
6 ounces
6 ounces butter
butter
1
1  carrot
carrot
1 stalk
1 stalk celery
celery
some
some egg wash to bursh
egg wash to bursh
3
3  egg yolks
egg yolks
0.5 ounce
0.5 ounce flour
flour
1 clove
1 clove garlic
garlic
1 Tbsp
1 Tbsp ham
ham
some
some liver pate
liver pate
8 ounces
8 ounces madeira wine
madeira wine
0.5 ounce
0.5 ounce olive oil
olive oil
1
1  onion
onion
1 sprig
1 sprig parsley
parsley
some
some salad oil
salad oil
0.5 tsps
0.5 tsps salt
salt
some
some salt
salt
6 ounces
6 ounces shortening
shortening
6 ounces
6 ounces shortening
shortening
1 sprig
1 sprig thyme
thyme
2
2  tomatoes
tomatoes
some
some truffle peeling
truffle peeling
8 ounces
8 ounces water
water
3
3  whole peppercorns
whole peppercorns
0.25  bay leaf
0.25
bay leaf
0.25  bay leaf
0.25
bay leaf
1 qt beef broth
1 qt
beef broth
5 lb lean whole beef tenderloin
5 lb
lean whole beef tenderloin
24 ounces bread flour
24 ounces
bread flour
1 ounce butter
1 ounce
butter
6 ounces butter
6 ounces
butter
1  carrot
1
carrot
1 stalk celery
1 stalk
celery
some egg wash to bursh
some
egg wash to bursh
3  egg yolks
3
egg yolks
0.5 ounce flour
0.5 ounce
flour
1 clove garlic
1 clove
garlic
1 Tbsp ham
1 Tbsp
ham
some liver pate
some
liver pate
8 ounces madeira wine
8 ounces
madeira wine
0.5 ounce olive oil
0.5 ounce
olive oil
1  onion
1
onion
1 sprig parsley
1 sprig
parsley
some salad oil
some
salad oil
0.5 tsps salt
0.5 tsps
salt
some salt
some
salt
6 ounces shortening
6 ounces
shortening
6 ounces shortening
6 ounces
shortening
1 sprig thyme
1 sprig
thyme
2  tomatoes
2
tomatoes
some truffle peeling
some
truffle peeling
8 ounces water
8 ounces
water
3  whole peppercorns
3
whole peppercorns

Equipment

baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
aluminum foil
aluminum foil
frying pan
frying pan
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
aluminum foil
aluminum foil
frying pan
frying pan


Instructions

  1. Sift flour. Fold remaining ingredients into flour as for pie dough. Blend lightly. Cover dough with cloth; allow to stand for 1 hour.
  2. Sear tenderloin well, leaving center practically raw. Cool. Spread with liver pate. Sprinkle with chopped truffles.
  3. Roll out pate on Croute dough 3/16 inch, thick. Wrap dough around tenderloin keeping seam on bottom. Fold ends under. Decorate with cut-out made from dough trimmings.
  4. Brush surface with egg wash. Place on oiled baking sheet. Bake at 350 degrees about 40 minutes or until dough is done. If dough browns too quickly, shield with foil. Cut in slices about 3/4 inch thick; serve 1 slice per portion. Serve with a Madeira Sauce.
  5. Melt the butter in a thick-bottomed saucepan, add ham and cook for a few minutes; then add onion, carrot, celery and garlic and fry briskly until light brown.
  6. Stir in the flour until lightly brown, and the beef broth and all remaining ingredients except Madeira and salt and let simmer for 30 minutes. During the cooking, fat will come to the surface. Remove it with a spoon, then strain. This sauce should have the consistency of cream.
  7. Deglaze the pan and add the Madeira wine. Add the sauce and season to taste. This makes about 1 quart. Serves 8.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $12.48
Ingredient
1 quart beef broth
5 pounds lean whole beef tenderloin
24 ounces bread flour
1 ounce butter
6 ounces butter
1 carrot
1 stalk celery
some egg wash to bursh
3 egg yolks
½ ounces flour
1 clove garlic
1 tablespoon ham
some liver pate
8 ounces madeira wine
½ ounces olive oil
1 onion
1 sprig parsley
some salad oil
6 ounces shortening
6 ounces shortening
1 sprig thyme
2 tomatoes
some truffle peeling
3 whole peppercorns
Price
$2.25
$65.47
$1.18
$0.24
$1.46
$0.11
$0.15
$1.92
$0.72
$0.02
$0.07
$0.05
$2.43
$5.15
$0.17
$0.24
$0.04
$0.30
$1.34
$1.34
$0.05
$0.72
$14.43
$0.02
$99.86

Nutritional Information

Quickview
2152 Calories
87g Protein
165g Total Fat
71g Carbs
76% Health Score
Limit These
Calories
2152k
108%

Fat
165g
254%

  Saturated Fat
55g
347%

Carbohydrates
71g
24%

  Sugar
2g
3%

Cholesterol
712mg
237%

Sodium
1239mg
54%

Alcohol
2g
16%

Get Enough Of These
Protein
87g
175%

Vitamin B12
56µg
934%

Copper
8mg
420%

Vitamin A
16213IU
324%

Selenium
133µg
191%

Vitamin B2
3mg
187%

Vitamin B6
2mg
109%

Vitamin B3
21mg
107%

Phosphorus
1070mg
107%

Zinc
13mg
90%

Vitamin B5
8mg
84%

Folate
327µg
82%

Iron
13mg
72%

Vitamin E
9mg
63%

Manganese
1mg
56%

Vitamin K
53µg
51%

Vitamin B1
0.65mg
44%

Potassium
1499mg
43%

Magnesium
111mg
28%

Vitamin D
2µg
15%

Fiber
3g
12%

Calcium
99mg
10%

Vitamin C
7mg
9%

covered percent of daily need

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