www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

BEEF WELLINGTON (GOURMET MAG)

Category:    Beef
Yield:8 servings
 
  3 1/2 lb Beef fillet, tied and larded        1 ts Water
           - at room temp                    1/2 c  Sercial madeira
    3/4 lb Mushrooms, finely chopped           2 ts Arrowroot, dissolved in
  2 1/2 tb Unsalted butter                     1 tb Cold water
    1/2 lb Pate de foie gras, at room t      1/2 c  Beef broth
           -mp                                 2 tb Black truffles, finely chopp
      1 lb Puff pastry                              -d
      1 lg Egg white, beaten                        Watercress for garnish
      1 lg Egg yolk beaten with           
 
  In a roasting pan, roast the beef in the middle of a preheated 400f oven
  for 25-30 minutes or until a meat thermometer registers 120f. Let the
  fillet cool completely and discard the larding fat and strings. Skim the
  fat from the pan juices and reserve the juices. In a heavy skillet, cook
  the mushrooms in butter over mod-low heat, stirring, until all liquid they
  give off is evaporated and the mixture is dry. Season with salt and pepper
  and let cool completely. Spread the fillet evenly with foie gras, covering
  the top and sides, and spread the mushrooms evenly over the foie gras. On a
  floured surface, roll one lb. of puff pastry into a rectangle about 20x12
  inches, or large enough to enclose the roast completely. Invert the fillet
  in the middle of the pastry and fold up the long sides to enclose it,
  brushing the edges of the dough with some egg white to seal them. Fold the
  ends of the dough over the fillet and seal with the egg white. Transfer the
  fillet, seam side down, to a jelly-roll pan and brush the dough with egg
  wash.  Roll out additional dough and cut out shapes with which to decorate
  the dough. After applying, brush with egg wash. Chill for at least 1 hour
  and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven
  for 30 minutes.
   Reduce heat to 350f and bake an additional 5-10 minutes more or until a
  meat thermometer registers 130f for medium rare meat and the pastry is
  cooked through.  Let stand for 15 minutes. In a saucepan, boil the reserved
  pan juices and the Madeira until the mixture is reduced by one fourth. Add
  the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook
  the sauce over moderate heat, stirring, for 5 minutes or until thickened,
  being careful not to let it boil. Loosen the fillet from the pan,
  transfering it to a heated platter. Garnish with watercress. Serve the
  fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag.
  favorite.
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com