BEEF WELLINGTON (((WONDERFUL)))

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Beef Wellington (((Wonderful))) image

The enduring popularity of this dish, a filet of beef tenderloin coated with a goose liver or chicken liver pate, and a duxelles of mushrooms that are all then wrapped in a puff pastry, is legendary. It has remained a favorite in Britain and the U.S. for over a century, ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. If you make this for a dinner party, your guests will praise you for months to come. If you have any questions you may e-mail me at: [email protected]

Provided by Alan Leonetti

Categories     Meat

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 1/2 lbs beef tenderloin fillets (including suet)
3/4 lb mushroom (finely chopped)
3 tablespoons unsalted butter
1 lb puff pastry sheet (thawed)
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
1/2 cup madeira wine
2 teaspoons arrowroot (dissolved in 1 tspn water)
1/2 cup beef broth
1/2 cup vegetable oil
1 onion, diced fine (in food processor)
2 lbs chicken livers (give or take) or 2 lbs goose liver (give or take)
3 ounces cream sherry
2 teaspoons garlic powder
4 hard-boiled eggs (chopped)
2 tablespoons butter
1 small onion (thinly sliced)
6 tablespoons schmaltz (chicken fat, recipe follows)
1 tablespoon sugar
salt
plenty pepper

Steps:

  • FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
  • Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
  • This is called schmaltz with grieven.
  • You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
  • When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
  • Boil the 4 eggs until hard boiled.
  • Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
  • Add the cream sherry and cook an additional minute.
  • Remove from pan and allow to cool.
  • In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
  • DO NOT OVERMIX!
  • Add salt, pepper, garlic powder and sugar and adjust as necessary.
  • FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
  • Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
  • Allow filet to cool completely and discard larding fat and strings if strings are there.
  • Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
  • Season with salt and pepper and allow to cool completely.
  • Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
  • On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
  • Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
  • With your finger you can make criss-cross grooves in the dough as a decoration.
  • Brush the edges of the dough with egg white to seal.
  • Repeat with the ends of the dough.
  • Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
  • Chill for 1 hour, but not more than 2 hours.
  • Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
  • Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
  • Remove from oven and allow to rest for 15 minutes.
  • In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
  • Add the arrowroot, beef broth, salt and pepper.
  • Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
  • Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
  • To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.

Nasra Sway
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This recipe was amazing!


Foster Ward III
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I will definitely be making it again.


Julio Ramirez
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It was worth it.


Ruqiyo Daahir
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It was a bit time-consuming to make.


Areeb Israr
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The pastry was flaky and golden brown.


Super Midoriya
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The beef was cooked perfectly.


Shannon Holland
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This recipe was a bit challenging, but it was worth it.


Anamika AS
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I will definitely be making it again for special occasions.


Murkramimran Imran
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It was a bit time-consuming to make, but it was worth it.


dully singh
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The beef was cooked to perfection and the pastry was flaky and golden brown.


Sahzad Ali
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I followed the recipe exactly and it turned out perfectly.


Marvin Miago
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This was an amazing recipe! I will definitely be making it again.


Asgar Khan
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I followed the recipe exactly and it turned out great! The beef was cooked to perfection and the pastry was flaky and golden brown. It was a bit time-consuming to make, but it was worth it.


Siwandisile Nicole Maqajana
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This recipe was a bit challenging, but it was worth it. The beef was cooked perfectly and the pastry was flaky and golden brown. I will definitely be making it again for special occasions.


Gaming Joy
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I've made this recipe several times and it's always a hit. The beef is always tender and juicy, and the pastry is flaky and golden brown. It's a bit time-consuming to make, but it's worth it.


Rudra Tiwary
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This was an amazing recipe! I followed the instructions exactly and it turned out perfectly. The beef was cooked to perfection and the pastry was flaky and golden brown. My guests raved about it and I will definitely be making it again.