FILLET OF BEEF WELLINGTON
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.
Categories Beef Mushroom Roast Winter Gourmet
Yield Serves 8
Number Of Ingredients 14
Steps:
- 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.
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Esaias Hicks
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's definitely worth it.
Buliswa Portia
[email protected]I would definitely recommend this recipe to anyone who loves beef and pastry.
Ervin Vega
[email protected]This is one of the most delicious dishes I've ever had. The beef is cooked perfectly and the pastry is flaky and golden brown.
Ernest Aidoo
[email protected]This is a stunning dish that is sure to impress your guests. It's perfect for a special occasion or a romantic dinner.
KORAI Shab
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's perfect for a special occasion or a romantic dinner.
King Otf
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it. The results are amazing!
Temur Xolmo'minov
[email protected]I would highly recommend this recipe to anyone who loves beef and pastry.
saeed sunny
[email protected]This is one of my favorite recipes. It's always a hit with my family and friends.
Samaj Himalaya
[email protected]I love that this dish can be made ahead of time. It's perfect for when you're short on time or you're entertaining guests.
Ahmed Hussein
[email protected]I was surprised at how easy this dish was to make. I thought it would be much more difficult, but it was actually quite simple.
paul anointing
[email protected]The combination of flavors in this dish is amazing. The beef, the mushrooms, and the pastry all work together perfectly.
Yousef Jack
[email protected]This dish is definitely worth the effort! It's perfect for a special occasion or a romantic dinner.
Oumer Ahmed
[email protected]I've made Beef Wellington several times before, but this recipe is by far the best. The instructions are clear and easy to follow, and the results are always stunning.
Mohammad Saleem farooq
[email protected]This was my first time making Beef Wellington and it turned out perfectly! The pastry was flaky and golden brown, and the beef was cooked to a perfect medium-rare. My guests were very impressed.