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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 Pat�
4 oz White Mushrooms
3 Dried Shallots
1/2 Small Onion
2 T Butter
1 T Oil


Recipe

Season beef.
Saut� beef in butter and oil in a hot pan, set aside.
To make duxelles, chop mushrooms, onions and shallots, keep separated.
In a pan saut� shallots and onions in butter for 5 minutes.
Add mushroom and cook until water evaporates, add salt and pepper, let cool.
Put pat� in cuzinart and puree.
Place pat� 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

Saut� 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.