Beef Wellington

cook time:: 50 minutes

Makes 4 - 6 servings

judith cianci

ingredients

PASTRY

4 cups flour
1 tsp. salt
1/2 cup butter
1/2 cup shortening
1 egg, slightly beaten
1/2 cup ice water, approximately
FILLING & BEEF FILLET
2 1/2 to 3 lb. beef tenderloin fillet
2 Tbsp. cognac
Salt and freshly ground black pepper
8 ounces pâté de foie gras or Chicken Liver Pâté
3 or 4 truffles (optional)
1 egg, lightly beaten

ALTERNATE FILLING: DUXELLE

3 Tbs. olive oil
2 Tbs. minced shallots
2 tsp. chopped garlic
3/4 cup red wine
1/4 cup chopped parsley

directions

DUXELLE

In a sauté pan, heat olive oil. Add the shallots, salt & pepper to taste, sauté for one minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the shallots and sauté for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 or 4 minutes or until most of the liquid has dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Correct seasoning with salt and pepper, if necessary.

PASTRY

Place the flour, salt, butter and shortening in a bowl and blend with the tips of the fingers or with a pastry blender. Add the egg and enough ice water to make a dough. Wrap in wax paper and chill.

BEEF FILLET

1
Preheat oven to hot (450 degrees).
2
Rub the fillet all over with the cognac and season with salt and pepper.
3
Place the meat on a rack in a roasting pan and roast for fifteen minutes for rare, for twenty to twenty-five minutes for medium. Remove from the oven. Cool to room temperature before proceeding.
4
Spread the duxelle(or pâté)all over the top and sides of the beef. Cut the truffles into halves and sink the pieces in a line along the top.
5
Preheat oven to 425 degrees.

ASSEMBLING WELLINGTON

1
Roll out the pastry into a rectangle (about 18 x 12 inches) one-quarter inch thick. Place the fillet, top down, in the middle. Draw the long sides up to overlap on the bottom of the fillet; brush with egg to seal.
2
Trim the ends of the pastry and make an envelope fold, brushing again with egg to seal the closure. Transfer the pastry-wrapped meat to a baking sheet, seam side down.
3
Brush all over with egg. Cut out decorative shapes from the pastry trimmings and arrange the pieces down the center of the pastry. Brush the shapes with remaining egg. Bake for about thirty minutes, or until the pastry is cooked. Serve the dish hot with Madère Sauce, or serve cold on a buffet table.
4
NOTE; PUFF PASTRY MAY BE USED TO WRAP THE BEEF, BUT CARE SHOULD BE TAKEN TO ROLL IT VERY THIN. BRIOCHE DOUGH MAY ALSO BE USED.