Fillet Of Beef Wellington
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
52
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1360 g
Mushroom (chopped fine)2.5 tbsps
Unsalted Butter450 g
Paste (puff)1 large
Egg White (beaten)1 cup
Madeira (sercial)1 tsp
Water1 cup
Beef BrothDirections:
1
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
2
Let the fillet cool completely and discard the larding fat and the strings
3
Skim the fat from the pan juices and reserve the pan juices
4
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
5
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
6
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
7
Fold ends of the dough over the fillet and seal them with the remaining egg white
8
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
9
Roll out the additional dough and cut the shapes with decorative cutters
10
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
11
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
12
For medium-rare meat and the pastry is cooked through
13
Let the fillet stand for 15 minutes
14
In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth
15
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
16
Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress
17
Serve the fillet, cut into 3/4-inch-thick slices, with the sauce
18
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
19
Let the fillet cool completely and discard the larding fat and the strings
20
Skim the fat from the pan juices and reserve the pan juices
21
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
22
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
23
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
24
Fold ends of the dough over the fillet and seal them with the remaining egg white
25
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
26
Roll out the additional dough and cut the shapes with decorative cutters
27
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
28
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
29
For medium-rare meat and the pastry is cooked through
30
Let the fillet stand for 15 minutes
31
In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth
32
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
33
Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress
34
Serve the fillet, cut into 3/4-inch-thick slices, with the sauce