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Beef Wellington

Source of Recipe

Chef Agnes Bellet


List of Ingredients

1 lb Tenderloin Beef, center cut
1 lb Puff Pastry
3 oz Pork Paté
4 oz White Mushrooms
3 Dried Shallots
1/2 Small Onion
2 T Butter
1 T Oil


Recipe

Season beef.
Sauté beef in butter and oil in a hot pan, set aside.
To make duxelles, chop mushrooms, onions and shallots, keep separated.
In a pan sauté shallots and onions in butter for 5 minutes.
Add mushroom and cook until water evaporates, add salt and pepper, let cool.
Put paté in cuzinart and puree.
Place paté in bowl and add mushrooms, onions and shallots, hand mix.
Spread duzelles all over beef covering all sides.
Roll out puff pastry dough 1/8 inches thick.
Wrap beef in puff pastry.
Bake at 350 degrees. Bake for 30 minute for rare beef, 35 minutes for medium-rare, 40 minutes for medium, 45 minutes for medium-well and 50 minutes for well.

Perigoudine Sauce:

6 Dry Shallots
8 Mushrooms
1 T Butter
1 T Oil
1/2 Leeks
10 oz Brown Veal Stock
3 Fluid oz Port Wine
1 Fluid oz Red Wine
1/2 oz Chopped Truffle
Salt and Pepper To Taste
5 T Cornstarch
3 T Water
2 T Diced Gras Terrine

Sauté shallots in oil and butter until brown.
Add mushrooms and cook a little while longer.
Deglaze with red and port wine, let reduce half way.
Add brown veal stock, bring to boil and add leeks, simmer for 10 minutes.
Dilute cornstarch with 3 tablespoons of water (add more water if necessary).
Mix with wire whisk then whisk cornstarch into sauce, bring to boil.
Sauce should thicken.
Shift sauce through shifter.
Remove 6 ounces of sauce, add truffle and diced foie gras, salt and pepper.
Put sauce on plate and place beef on top of sauce.