Beef Wellington with Cumberland Sauce
A Guy Who Loves to Cook
A Guy Who Loves to Cook
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Ingredients

  • 8 Beef Tenderloin Steaks (Filet Mignon);
  • 6 ounces each and 3 inches across (ask your Butcher for any meaty trimmings that he might have from cutting the Tenderloin or buy one additional 6 ounce steak.)
  • ½ pound Duck or Chicken Liver Páte
  • 1½ Teaspoons Herbes de Provence
  • 2 Eggs
  • 2 Tablespoons of Cold Water
  • 2 Tablespoons Butter
  • 2 Tablespoons All Purpose Flour
  • 2 Cups Low Sodium Beef Stock
  • 2 Teaspoons Orange Zest, minced
  • ½ Cup Dry Red Wine
  • ¼ Cup Black Raspberry Preserves
  • ½ Tea
  • ¼ Tea
  • 3 or
  • 4 sec
  • 20 minutes
  • 15 minutes
  • 2 inches thick

Instructions

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