Lucie County Beef Wellington
Lucie County Beef Wellington might be just the Scottish recipe you are searching for. One serving contains 550 calories, 35g of protein, and 42g of fat. This recipe serves 12. It works well as a main course. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. A mixture of wellington pastries, wine, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
Prepare Mushroom Pt Filling. Cover; refrigerate overnight.
Prepare pastry; cover and refrigerate overnight.
Drain meat; discard marinade.
Combine meat and Mushroom Pt Filling, stirring well; set aside.
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.
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.