Wednesday, August 25, 2010

Beef Wellington

So beautiful and tasty and so easy to make that it's worth a shot!
This is my favorite recipe and it turns out beautifully every time. Just be sure to not overcook the meat when you brown it or it will dry out in the oven!

1 large cut filet mignon

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

4 (1-ounce) slices goose or duck liver, or pork country-style pate (I also love trader joe's mushroom pate!

One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed (I have to admit.. I use my own home made puff, but store bought will do... just rollit out thinly to half a cm.)
Mushroom Duxelles, recipe follows

1 large egg beaten with 2 teaspoons water to make an egg wash


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Season both sides of the filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

Heat the oil in a large heavy skillet over medium-high heat. Add the filet and sear  on each side just until browned. Transfer to a plate to cool completely.

Roll out the puff pastry on a lightly floured surface to half  cm. thick.

Spread the pate over the rolled out pastry with the mushroom duxelles on top. Then place filet on top puff pastry square.

Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Make sure to cut wholes in the puff or it will break open from escaping steam. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and there are no more moisture droplets left to be seen on the puff pastry (it is critical that the pastry is rolled out thinly or you will end up with a very tough overdone cut of meat)

Remove from the oven and let rest for 10 minutes before serving.

Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.

My almost fully eaten beef wellington.

Mushroom Duxelles:

1 tablespoon unsalted butter

2 tablespoons minced shallots

1/2 teaspoon minced garlic

10 ounces button mushrooms, wiped clean, stemmed, and finely chopped

1/4 teaspoon salt

1/8 teaspoon freshly ground white pepper

2 1/2 tablespoons dry white wine

Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

No comments:

Post a Comment