Beef Wellington from You're Invited: A Cookbook for Special Occasions (page 80) by Mary Engelbreit

  • Madeira wine
  • white button mushrooms
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Prepared beef tenderloin should be refrigerated for 1-2 hours before roasting.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepared beef tenderloin should be refrigerated for 1-2 hours before roasting.

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