How to Prepare Fillet of Beef Wellington

This Fillet of Beef Wellington recipe is an extravagant and truly luxurious dish! Although the recipe is fairly time consuming to prepare, almost all of the preparation can be done well in advance, with only the final baking left to the last moment.

INGREDIENTS

FOR THE BEEF 1x3lb (1.35kg) fillet of beef (tenderloin) 2 tablespoons olive oil 1oz 30g unsalted butter salt and freshly milled black pepper 6oz 175g pâté de foie gras 4 ready prepared pancakes 1 small egg, beaten 1lb (450g) puff pastry

MUSHROOM STUFFING (DUXELLE) 2oz unsalted butter 1 small onion, finely chopped 8oz (220g) flat black mushrooms, finely chopped 3 tablespoons heavy (double) cream 1 tablespoon chopped fresh parsley salt and freshly milled black pepper

METHOD

1. First prepare the stuffing (Duxelle). To do this, heat the butter in a frying pan and add the chopped onion and sauté for 2 to 3 minutes until soft and golden. Add the chopped mushrooms and sauté until all of the moisture evaporates. Now add the cream and season well with salt and freshly milled black pepper. Continue to cook over a low heat until it has reduced to a thick pureé. Finally, remove from the heat, mix in the chopped parsley and allow to cool completely.

2. Now prepare the beef. Heat the olive oil and butter in a large frying pan.Season the beef fillet with salt and freshly milled black pepper. Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes. Remove the beef from the pan and allow to cool completely.

3. On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.

4. Spread a strip of pâté across the centre of the pastry, the same width as the beef fillet. Then spread the cold mushroom stuffing over the top of the pâté.

5. Now place the beef on top of the stuffing and push down gently to settle it into the mix. Then place the 2 remaining pancakes over the top of the beef. Now cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.

6. Carefully turn the parcel over onto a buttered, large baking tray.With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.

7. When you are ready to bake the Beef Wellington preheat the oven to 450F/230C/gas mark 8. Brush the pastry all over with beaten egg. Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes until the pastry is golden brown.

8. Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes before carving in thick slices.

TIPS

Pâté de foie gras (goose liver pâté) can be obtained from specialty, gourmet food

If you find this beef Wellington recipe a little too extravagant, cost savings can be made by substituting the pâté de foie gras with a smooth chicken liver pâté.

It really isn't necessary to make the pancakes or puff pastry as the ready made varieties bought in supermarkets are perfectly adequate.

By Robert Jackson | Posted on 2007-07-02 03:22:16

About The Author:

Robert Jackson has worked all of his life in the hospitality business. Now at http://www.gourmet-food-revolution.com/, he shares his views, ideas, tips and guidance on entertaining at home.......with style, and ease!

Definition:

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is important in Africa, East Asia, and Southeast Asia as well. In the Middle East, lamb is the usual meat preferred over beef. Beef is taboo to Hindus[citation needed] and its consumption is discouraged among some Buddhists.

Beef can be cut into steaks, pot roasts or short ribs, or it can be ground. Several Asian and European nationalities include the blood in their cuisine as well—it is used in some varieties of blood sausage. Other beef variety meats include the tongue, which is usually sliced for sandwiches in Western cooking; tripe from the stomach; various glands—particularly the pancreas and thymus—referred to as sweetbreads; the heart, the brain, the liver, the kidneys; and the tender testicles of the bull popularly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters." Beef bones are essential for making certain varieties of soup stock.

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