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Master Chef Beef Wellington

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Recipe

Master Chef Beef Wellington recipe

 

Yield

24 servings

Prep

1 hrs

Cook

hrs

Ready

hrs

Ingredients

Amount Measure Ingredient Features
3 ½ pounds beef, filet mignon
tied and larded at room temperature
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¾ pound mushrooms
finely chopped
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2 ½ tablespoons butter, unsalted
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½ pound foie gras pate
at room temperature
*
1 pound puff pastry
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1 large egg whites
beaten
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1 large egg yolks
beaten with 1 tablespoon of water
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½ cup sercial madeira
*
2 teaspoons arrowroot flour
dissolved in 1 tablespoon of cold water
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½ cup beef stock
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2 tablespoons truffles
black, finely chopped
*
watercress
for garnish
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Ingredients

Amount Measure Ingredient Features
1.6 kg beef, filet mignon
tied and larded at room temperature
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340.2 g mushrooms
finely chopped
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38 ml butter, unsalted
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226.8 g foie gras pate
at room temperature
*
453.6 g puff pastry
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1 large egg whites
beaten
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1 large egg yolks
beaten with 1 tablespoon of water
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118 ml sercial madeira
*
1E+1 ml arrowroot flour
dissolved in 1 tablespoon of cold water
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118 ml beef stock
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3E+1 ml truffles
black, finely chopped
*
1 x watercress
for garnish
* Camera

Directions

In a roasting pan, roast the beef in the middle of a preheated 400℉ (200℃) oven for 25 to 30 minutes or until a meat thermometer registers 120 F. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices.

In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely.

Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras.

On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely.

Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white.

Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash.

Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours.

Bake the fillet in the middle of a preheated 400℉ (200℃) oven for 30 minutes.

Reduce heat to 350℉ (180℃) F an additional 5 to 10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through.

Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste.

Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter.

Garnish with watercress. Serve the fillet cut into ¾ inch thick slices, with the sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 24149% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 100mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 42g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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