Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2 c. Flour
- 1/2 tsp Salt
- 2 pch , (big) of sugar
- 11 Tbsp. Margarine
- 6 Tbsp. Ice water, up to 8
- 1 x Egg beaten with
- 1/2 tsp Water
- 1 x Heart of beef tenderloin, 2-3 lb trimmed
- 1 Tbsp. Margarine or possibly butter
- 2 x Green onions, chopped, up to 3
- 12 ounce Mushrooms, fine diced
- 2 Tbsp. Dry white wine, up to 3 Salt and pepper to taste
- 1 pch (Big) tarragon
- 2 Tbsp. Liver pate, up to 3
- 1/2 lb Mushrooms, sliced
- 2 Tbsp. Margarine/butter
- 2 Tbsp. Chopped green onion
- 1 c. Canned beef bouillon, not consomme and not diluted
- 1 Tbsp. Tomato paste
- 1/4 c. Madeira mixed with
- 1 Tbsp. Cornstarch
- 2 Tbsp. Chopped parsley, for garnish Pepper and salt, if you like
Инструкции
- PASTRY: In a large bowl, combine the flour, salt, sugar and margarine. Cut with a pastry blender till mix resembles coarse meal. Add in water gradually, tossing mix with a fork till it clings and a ball can be formed with your hands. Form a smooth disk, wrap and refrigerateat least 30 min before rolling out on a lightly floured counter.
- TENDERLOIN: Saute/fry the onions in the margarine till soft. Add in the mushrooms and cook 2 min. Add in the wine, salt, pepper and tarragon and cook till pan is almost dry. Stir in the liver pate and set aside to cold. Saute/fry the beef quickly in a warm skillet filmed with oil, rolling with 2 wooden spoons till seared on all sides. Season well with salt and pepper. Cold before wrapping in pastry.
- ASSEMBLY: Roll out the pastry into a rectangle 1/8 inch thick and large sufficient to encase meat. Mix in quarters and move to a baking sheet. Unfold.
- Put meat in the center and press the mushroom filling over the top. Trim crust proportionately and wrap to enclose meat with 1 inch overlap, brushing seams with egg glaze. Press to seal. Brush roll with glaze. Cut decorations from scraps, without re-rolling if possible, and decorate roll, hiding seams.
- Brush cutouts with glaze. Push a meat thermometer into center of meat.
- Refrigerateat least 30 min, or possibly as long as overnight, before baking.
- BAKING: In the upper third of a preheated oven bake for 15 min at 425 degrees, then reduce temperature to 375 degrees and continue baking another 25-30 min, or possibly till crust is golden brown and meat thermometer registers temperature of desired doneness. Move to a serving platter and wait 5 min before slicing into 6-8 slices. Serve with Madeira sauce garnished with chopped parsley.
- SAUCE: In a warm skillet, in two batches, cook the mushrooms in margarine till brown. Return all the mushrooms to the pan. Add in the onion and cook 1 minute. Add in the tomato paste and beef bouillon and stir till smooth. Boil down rapidly, 1-2 min, scraping pan frequently. Add in the wine/starch mix and pepper and salt if needed. Bring to a boil and cook till thick and translucent/soft. Can be done ahead and reheated. Thin with water when reheating if necessary. Sprinkle with parsley and serve in a sauce boat that has been rinsed out with warm water and dry.
