| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Beef Wellington |
The classic
Ingredients
1 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
3/4 pound mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
1/2 pound pâté de foie gras [available at specialty foods shops and through
gourmet catalogues] at room temperature
1 pound frozen puff pastry [plus additional for garnish if desired]
1 large egg white beaten
1 large egg yolk beaten with 1 teaspoon of cold filtered water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles
Watercress [for garnish]
Method
In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to
30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely
and discard the larding fat and the strings. Skim the fat from the pan juices and
reserve the pan juices.
In a heavy skillet cook the mushrooms in the butter over moderately low heat,
stirring, until all the liquid they give off is evaporated and the mixture is dry, season
them with salt and pepper, and let them cool completely. Spread the fillet evenly
with the pâté de foie gras, covering the top and sides, and spread the
mushrooms evenly over the pâté de foie gras.
On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by
12- inches, or large enough to enclose the fillet completely, invert the coated fillet
carefully under 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 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 shallow roasting pan
and brush the dough with some of the egg wash.
Roll out the additional dough and cut the shapes with decorative cutters. Arrange
the cutouts on the dough decoratively, brush them with the remaining egg wash, and
chill the fillet for at least 1 hour and up to 2 hours.
Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the
heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat
thermometer registers 130°F. for medium-rare meat and the pastry is cooked
through. Let the fillet 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, 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 minutes, or until it is thickened. Loosen the fillet from the
jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with
watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.
Ingredients
1 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
3/4 pound mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
1/2 pound pâté de foie gras [available at specialty foods shops and through
gourmet catalogues] at room temperature
1 pound frozen puff pastry [plus additional for garnish if desired]
1 large egg white beaten
1 large egg yolk beaten with 1 teaspoon of cold filtered water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles
Watercress [for garnish]
Method
In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to
30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely
and discard the larding fat and the strings. Skim the fat from the pan juices and
reserve the pan juices.
In a heavy skillet cook the mushrooms in the butter over moderately low heat,
stirring, until all the liquid they give off is evaporated and the mixture is dry, season
them with salt and pepper, and let them cool completely. Spread the fillet evenly
with the pâté de foie gras, covering the top and sides, and spread the
mushrooms evenly over the pâté de foie gras.
On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by
12- inches, or large enough to enclose the fillet completely, invert the coated fillet
carefully under 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 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 shallow roasting pan
and brush the dough with some of the egg wash.
Roll out the additional dough and cut the shapes with decorative cutters. Arrange
the cutouts on the dough decoratively, brush them with the remaining egg wash, and
chill the fillet for at least 1 hour and up to 2 hours.
Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the
heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat
thermometer registers 130°F. for medium-rare meat and the pastry is cooked
through. Let the fillet 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, 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 minutes, or until it is thickened. Loosen the fillet from the
jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with
watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.