Name: Boeuf Wellington
Ingredients: 42 oz Beef tenderloin; 4 oz Goose liver; sliced; 1 lb Puff pastry; 1 oz Truffles; 1 lb Fresh mushrooms; chopped OR; 1/2 lb Mushrooms; canned

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	British	Beef, British, Famous chef	6	Servings

INGREDIENTS

42	oz	Beef tenderloin
4	oz	Goose liver; sliced
1	lb	Puff pastry
1	oz	Truffles
1	lb	Fresh mushrooms; chopped OR
1/2	lb	Mushrooms; canned

INSTRUCTIONS

Roast the tenderloin approximately 10 to 15 minutes in the oven for medium
rare. Put meat back into the icebox and chill until cold. Roll 4/5 of the
puff pastry approximately 1/4" thick until it is 1-1/2 times the dimension
of the beef. Saute mushrooms in butter and spread on the puff pastry. On
top of the mushrooms, place beef. Place goose liver over the beef and then
the truffles. Roll the puff pastry into a mound and close with egg mixture
(1 egg, mixed with salt, and beaten). The egg mixture is used like glue and
is applied with a brush. With the rest of the pastry, make a design on top.
Put the Wellington on a tray and place in the refrigerator for 15 minutes.
Place in the oven for 20 minutes at approximately 400 degrees. Serve after
20 minutes. If you do not serve immediately, the beef will continue to cook
from the steam in the pastry shell.
Source: Louis XVI, Chef Daniel Bonnet, NOLA
Recipe by: Chef Daniel Bonnet
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 14, 1997

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