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HARRAH’S STEAKHOUSE BEEF WELLINGTON




Source of Recipe


Harrah’s Steakhouse


List of Ingredients




For the tenderloins:

Salt and pepper

Olive oil

4 8-ounce beef tenderloins

2 ounces shiitake mushrooms, sliced

2 ounces button mushrooms, sliced

2 tablespoons shallots, chopped fine

1 tablespoon garlic, chopped fine

1/4 cup Madeira*

1/2 cup heavy cream

4 1/2-ounce slices of paté de foie gras**

4 6-by-6-inch squares of puff pastry, readied according to package directions

Egg wash (1 egg yolk plus 1 tablespoon water, beaten together)



Recipe



Season tenderloins with salt and pepper. In hot pan with olive oil, sear both sides until browned, about 1 minute each side. Remove and let cool to room temperature. In same pan over medium heat, sauté mushrooms until golden brown, about 2 minutes. Add shallots and garlic and continue sautéing until flavors blend, about 2 minutes more. Deglaze mixture with Madeira and reduce until liquid cooks away, about 3 to 5 minutes. Add cream and cook until mixture thickens, about 2 minutes, then cool.

Top cooled tenderloins with mushroom mixture and foie gras. Roll out puff pastry very thin, enough for 4 6-by-6-inch squares. Using one square, wrap dough over top of tenderloin and tuck ends under, removing any excess. Brush with egg wash. Bake in 400 F oven 8 to 10 minutes until pastry shell is golden brown, or until instant read thermometer inserted in beef indicates temperature of 120 F.

For the sauce:

1 tablespoon butter

1/4 cup black truffles, diced**

1/4 cup shallots, chopped fine

1/2 cup Chablis*

1/2 cup Madeira*

2 cups demi-glace**

Meantime, in a saucepot over medium heat, lightly sauté truffles and shallots in butter until tender, about 3 to 5 minutes. Add Chablis and Madeira and reduce volume of liquid by half, about 7 to 8 minutes. Add demi-glace and simmer over low heat until sauce is of consistency to coat back of spoon, about 10 minutes.

To serve:

Remove tenderloins from oven, dress with sauce and serve.

Makes 4 servings.