Name: Beef Wellington
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: 3 or 4 truffles (optional); 8 ounces pâté de foie gras or Chicken-Liver Pâté; 1 teaspoon salt; 4 cups all-purpose flour; 1 fillet of beef (2½ to 3 pounds); 2 tablespoons cognac; Salt and freshly ground black pepper; ½ cup butter; ½ cup shortening; 1 egg, lightly beaten; ½ cup ice water, approximately; 6 slices of bacon

Preparation info

4 to 6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Pastry

4 cups all-purpose flour
1 teaspoon salt
½ cup</

Americas
United States
Main course
New York

Method

Place the flour, salt, butter and shortening in a bowl and blend with the tips of the fingers or with a pastry blender. Add the egg and enough ice water to make a dough. Wrap in wax paper and chill.
Preheat oven to hot (450°F.).