Beef Wellington (Gourmet Mag)
3 1/2 lb Beef fillet, tied and larded - at room temp 3/4 lb Mushrooms, finely chopped 2 1/2 tb Unsalted butter 1/2 lb Pate de foie gras, at room t -mp 1 lb Puff pastry 1 lg Egg whi...
Ingredients
- 31/2 lb beef fillet, tied and larded
- 21/2 tb unsalted butter
- 1/2lbpate de foie gras, at room t
- 1large egg white, beaten
- 1large egg yolk beaten with
- 1tsp water
- 1/2cup sercial madeira
- 2tsp arrowroot, dissolved in
Directions
- 1
3 1/2 lb Beef fillet, tied and larded - at room temp 3/4 lb Mushrooms, finely chopped 2 1/2 tb Unsalted butter 1/2 lb Pate de foie gras, at
- 2
Let the fillet cool completely and discard the larding fat and strings
- 3
Skim the fat from the pan juices and reserve the juices
- 4
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 i
- 5
Season with salt and pepper and let cool completely
- 6
Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras
- 7
On a floured surface, roll one lb
- 8
of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely