| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms |
| 1/2 |
md |
Onion |
| 2 |
tb |
Butter |
|
|
Salt and pepper to taste |
| 4 |
oz |
Canned foie gras pate |
| 1 |
tb |
Oil |
| 1 1/2 |
lb |
Beef tenderloin |
|
|
Salt and pepper to taste |
| 1 |
lb |
Frozen puff pastry |
INSTRUCTIONS
STUFFING
MEAT
WELLINGTON
STUFFING: Puree the mushrooms and onions together in a food processor. Melt
the butter in a skillet over medium heat, add the mushroom and onion
mixture and cook, stirring occasionally, until the mixture is dry. Add salt
and pepper to taste and mash in the pate. Transfer the stuffing to a bowl
and chill in the refrigerator.
MEAT: Heat the oil in a skillet over high heat. Add the beef and sear on
all sides. Remove the beef from the skillet and sprinkle with salt and
pepper. Place in the refrigerator until cold.
ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle
large enough to enclose the beef. Spread the dough with a generous layer of
stuffing, place the beef on top and spoon another bit of stuffing on the
beef. Wrap the pastry to enclose the beef and stuffing and place the
Wellington in the refrigerator to chill for at least 15 minutes.
COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven and
immediately lower heat to 350F. Roast for about 20 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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