Beef Wellington (fillet Of Beef In Puff Pastry)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Bbq | 8 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Fillet of beef |
| tied with thin sheets of | ||
| larding fat at room temp | ||
| 3/4 | lb | Mushrooms, chopped fine |
| 2 1/2 | T | Unsalted butter |
| 1/2 | lb | Pate de foie gras |
| available at specialty food | ||
| shops at room temp | ||
| 1 | lb | Puff paste |
| see below or thawed frozen | ||
| puff pastry + additional | ||
| for garnish if desired | ||
| 1 | Egg white, beaten | |
| 1 | Egg yolk beaten with | |
| 1 | t | Water to make an egg wash |
| 1/2 | c | Sercial Madeira |
| 2 | t | Arrowroot |
| Dissolved in | ||
| 1 | T | Cold water |
| 1/2 | c | Beef broth |
| 2 | T | Fine chopped black truffles |
| available at specialty food | ||
| shops if desired | ||
| Watercress for garnish | ||
| if desired |
INSTRUCTIONS
In a roasting pan roast the beef in the middle of a preheated 400 oven for 25-30 minutes, or until a meat thermometer registers 120 . Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices. In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them dry completely. Spread the fillet evenly with the pate de foie gras, covering the top and sides, and spread the mushrooms evenly over the pate de foie gras. On a floured surface roll 1 lb of the puff paste into a rectangle about "20x12 inches , or large enough to enclose the fillet completely, invert the coated fillet onto the middle of the dough, and fold up the long sides of the dough to enclose the fillet, brushing the edges of the dough with some of the egg white to seal them. Fold the ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down, to a jelly roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut out shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400 oven for 30 minutes, reduce the heat to 350 and bake the fillet for 5-10 minutes more, or until a meat thermometer registers 130 for medium rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes. In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the pan, transfer it with 2 spatulas to a heated platter, and garnish it with the watercress. Serve the fillet, cut into 3/4 inch slices, with the sauce. Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 19, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 155
Total Fat: 17.2g
Cholesterol: 75.1mg
Sodium: 1003.4mg
Potassium: 310.1mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 7.9g