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BEEF WELLINGTON

Source of Recipe

GOODIES CAFE


Recipe Introduction

Beef Wellington is a classic recipe incorporating many techniques to produce a product that is satisfying to all of our senses

List of Ingredients

The Pastry (by weight)
12 oz. (2-1/2 cups) all purpose flour
3/4 tsp. salt
12 oz. (1/2 cups) cold unsalted butter, cut into pieces
6 oz. (3/4 cup) very cold water

Mushroom Duxelle
(Makes enough for about 4 Beef Wellingtons)
1/2 lb Finely chopped mushrooms
1/4 lb chopped onions
1 oz vin rouge
1 oz bread crumbs
1/8 tsp salt and 1/8 tsp pepper
2 cloves garlic
1/3 cup virginia ham diced

The Rub
1/2 cup white sugar
1/8 cup garlic powder
1/8 cup onion powder
1/8 cup dried oregano
1/2 cup salt
1/8 tsp black pepper
1/8 paprika
1/2 tsp of cayenne
3 tbsp mustard powder
1/2 tbsp celery salt





Recipe

THE PASTRY

cut the butter or margerine into the flour with a pastry cutter or large chef's knife. Add the cold water a little at a time until it sticks together. Shape the dough into a rectangle with your hands and roll out to about 3/4 of an inch. Use the pastry
scrapper to fold the dough in three. Turn the package 90 degrees and after squaring off the ends repeat the procedure. After 5 turns the dough should hold together quite well. Allow to rest in the
refrigerator for 1/2 an hour.


THE METHOD
1. Thoroughly coat the meat with the dry rub and sear in a very hot fry pan, making sure that all sides are cooked. Allow to cool on paper towels to absorb the juice
2. Roll out the pastry into about a 8 inch square. Brush with beaten egg and sprinkle with bread crumbs.
3. Place about 3-4 tbsp of the duxelle into the center of the pastry and roll up.
4. Brush the pastry with egg wash and decorate with the extra scraps
Bake at about 425 degrees for about 20 minutes.
If you prefer the meat well done, turn down the heat after the pastry browns to 350 degrees for an additional 10-15 minutes.