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Рецепт Beef Wellington (Fillet Of Beef In Puff Pastry)
by Global Cookbook

Beef Wellington (Fillet Of Beef In Puff Pastry)
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Ингредиенты

  • 3 1/2 lb Fillet of beef tied with thin sheets of larding fat at room temp
  • 3/4 lb Mushrooms, minced fine
  • 2 1/2 Tbsp. Unsalted butter
  • 1/2 lb Pate de foie gras (available at specialty food shops) at room temp
  • 1 lb Puff paste (see below) or possibly thawed frzn puff pastry (+ additional for garnish if you like)
  • 1 lrg Egg white, beaten
  • 1 lrg Egg yolk beaten with
  • 1 tsp Water to make an egg wash
  • 1/2 c. Sercial Madeira
  • 2 tsp Arrowroot Dissolved in
  • 1 Tbsp. Cool water
  • 1/2 c. Beef broth
  • 2 Tbsp. Fine minced black truffles (available at specialty food shops) if you like Watercress for garnish if you like

Инструкции

  1. In a roasting pan roast the beef in the middle of a preheated 400 oven for 25-30 min, or possibly till a meat thermometer registers 120 . Let the fillet cold completely and throw away the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
  2. In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, till all the liquid they give off is evaporated and the mix is dry, season them with salt and pepper, and let them dry completely. Spread the fillet proportionately with the pate de foie gras, covering the top and sides, and spread the mushrooms proportionately over the pate de foie gras. On a floured surface roll 1 lb of the puff paste into a rectangle about "20x12 inches , or possibly large sufficient 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 possibly 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 refrigeratethe fillet for at least 1 hour and up to 2 hrs. Bake the fillet in the middle of a preheated 400 oven for 30 min, reduce the heat to 350 and bake the fillet for 5-10 min more, or possibly till a meat thermometer registers 130 for medium rare meat and the pastry is cooked through. Let the fillet stand for 15 min. In a saucepan boil the reserved pan juices and the Madeira till the mix is reduced by one fourth. Add in the arrowroot mix, 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 min, or possibly till 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.