Tuesday, January 29, 2008

Beef Wellington


4 (6) ounce tenderloin, beef / Sirloin Fillets
1 medium Onion -- sliced
1 pound Mushrooms -- sliced
1 large Shallot -- diced
2 sheets Puff pastry
Salt N Pepper to taste
1 egg wash -- beaten
1 tablespoon water
2 tablespoons butter

Bordelaise Sauce
2 tablespoons butter
1 green onions -- finely chopped
1 garlic clove -- finely chopped
1 onion -- sliced
2 carrot -- sliced
6 whole peppercorns
1 whole clove
1 parsley sprig
1 bay leaf
1 cup beef bouillon
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup red wine


Preheat oven to 350 degrees.
Mix together 1 egg and 1 tbsp of water making egg wash and set aside.
Rinse fillets, pat dry and set aside.
In a large skillet melt 1 tablespoon of butter then add mushrooms and onions.
Add a pinch of salt and pepper.
Saute mushrooms and onions until they caramelize.
Once mushrooms and onions caramelize remove them from the skillet then drain on a paper towel covered plate.
Season fillets with salt and pepper on both sides to taste, then set aside.
Reheat skillet, add 1 tablespoon of butter then saute the shallots.
Next place steaks into the same skillet and sear fillets on both sides for 3 minutes, then set aside on a plate.
Roll out puff pastry until it is half it's thickness.
Cut dough in half.
Trim the edges. Retain all scraps for later decorations.
Spread the egg wash on all edges.
Add 1 tablespoon of the mushroom and onion mixture to the center of the dough.
Next add the fillet, then another 1 tablespoon of the mushroom onion mixture onto of the fillet.
Fold all the edges to the center of the Wellington and coat with the egg wash.
Flip the Wellington over so the smooth side faces upward and the gather edges face downward.
Lightly coat with egg wash.
Use the left over dough to make decorative leaves and balls. Gently add decoration onto the smooth side of the Wellington.
Then lightly coat with egg wash.
Cook Wellingtons until puff pastry turns a golden brown.
Remove from the oven and serve.

Bordelaise Sauce
Combine first nine ingredients of the Bordelaise Sauce and saute for 3 minutes or until onions are golden.
Remove from heat and stir in flour until mixture is smooth.
Cook over low heat, stirring constantly, until flour is lightly browned, approximately 5 minutes.
Remove from heat and stir in bouillon;bring to boil stirring constantly.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Strain, add salt and pepper, wine and parsley.
Reheat slowly.
Makes 1 cup.

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