1000 Calorie Beef Wellington
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.5 tbsps
Unsalted Butter1
Salt1
Pepper1 cup
Heavy Cream1 large
Egg (separated)1 tsp
Water1 cup
Madeira (sercial)1 cup
Beef BrothDirections:
1
Preheat oven to 400 degrees F
2
In a roasting pan roast the beef in the middle of the oven for 25 to 30 minutes, or until an instant read thermometer registers 120 degrees F when inserted into the beef
3
Let the fillet cool completely and discard the bacon and the strings
4
Skim the fat from the pan juices and reserve the pan juices
5
In a heavy skillet cook the mushrooms in the butter, salt and pepper over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is almost dry
6
Add heavy cream and cook until cream thickens and coats the back of a spoon, about 5 minutes
7
Let cool completely
8
Spread the fillet evenly with the pate de foie gras, covering the top and sides, and spread the mushrooms evenly over the pate de foie gras
9
On a floured surface roll 1 pound of the puff pastry into a 20 by 12-inch rectangle, or large enough to enclose the fillet completely
10
Slightly beat the egg white in a small bowl and set aside
11
Beat the egg yolk with the water to make an egg wash and set aside
12
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
13
Fold ends of the dough over the fillet and seal them with the remaining egg white
14
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
15
Roll out the additional dough and cut out shapes with decorative cutters
16
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
17
Bake the fillet in the middle of a preheated 400 degree F oven for 30 minutes
18
Reduce the heat to 350 degrees F, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130 degrees F for medium-rare meat and the pastry is cooked through
19
Let the fillet stand for 15 minutes
20
In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by 1/4
21
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
22
Loosen the fillet from the jelly-roll pan, transfer it with 2 spatulas to a heated platter, and garnish it with watercress
23
Serve the fillet, cut into 3/4-inch-thick slices, with the sauce