In ref to something discussed yesterday:
Beef Wellington.
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Preheat the oven to 425 degrees. On a rack in a roasting pan, roast a
3 1/2 to 4 lb. beef tenderloin until the meat thermometer reaches 120 degrees, about 30 minutes. Cool the meat completely. Degrease and reserve the pan drippings.
Melt
2 T. butter in a large skillet, then saute
1/2 lb. minced mushrooms over low heat until they absorbe all the liquid they give off. Season with
salt and pepper to taste, and cool. (This is called
duxelles.) Mash
5 oz. pate de foie gras into the mushrooms. (This is called a very yummy
duxelles.)Roll out
1 1/4 lb. puff pastry, thawed, into a rectangle about 14 x 12 inches, enough to completely wrap the beef. Cover the center of the pastry with the duxelles. Place the beef roast on top of the duxelles, and then coat the top of the beef with the rest of the duxelles. Fold up the long sides of the pastry to cover the beef, sealing the edges with
a beaten egg white. Fold up the ends of the dough, brush with more egg white, and seal. Place on a greased baking pan, seam side down, and brush with a wash made of
one large egg yolk mixed with one t. water. Cover and refrigerate the roast for an hour.
Preheat the oven to 400 degrees. Bake the fillet until a meat thermometer registers 130 degrees, about 40 minutes. Let the fillet stand for 20 minutes.
Meanwhile, disolve
1 T. cornstarch in
1 T. cold water. Stir the cornstarch mixture and the reserved pan juices from the roast in a saucepan, then add
1/2 c. Madeira wine and
1 1/2 c. beef broth. Bring the mixture to a boil, then lower the heat to a simmer, stirring occasionally until the sauce has thickened. Stir in
2 T. finely chopped black truffles,let simmer another 10 minutes, add
salt and pepper to taste.
Slice the roast into 3/4-inch slices, serve with a spoonful of sauce on each portion.
