BEEF WELLINGTON

By jargrr

Ingredients

• 1 1/4 lbs. Mushrooms, very finally minced
• 5 Green onions, very finely minced
• Butter
• 3 Tbs. Minced parsley
• 1 1/2 cup clear beef consomme
• 1 Tbs. Cornstarch
• 1 cup Madeira wine
• 3 chopped truffles (I use mushroom)
• Sat, fresh ground pepper
• 6 Cups flour
• 1 whole filet mignon
• 5 oz. Can pate de foie gras
• 1 egg

Preparation

Step 1

A good deal of the preparation for this dish can be done the day before. First, cook the mushrooms & onions in 4 oz. Butter until all moisture has cooked away. Add the minced parsley toward the end. Cool the mixture, cover & refrigerate.

Next, make a Perigueux sauce by heating the beef consomme with 1 ½ tbs. Of butter adding the cornstarch dissolved in 1/3 cup Madeira & stirring over low heat until thick. Add the truffles. Season the sauce with salt & pepper & store it in the refrigerator.

Thirdly, make the pastry (or buy puff pastry) Blend the flour & 1 ½ cup soft butter or half butter & half other shortening with the fingers until a sandy mass has been obtained. Add 1 cup cold water gradually, mixing slowly & work dough into a ball. The less water used, the better. Wrap in waxed paper & refrigerate until ready to use.

On the day of the dinner remove the mushroom mixture from the refrigerator. Also remove meat & bring to room temp. Fold the tip back & tie securely. Season beef with salt & pepper. Melt 4 oz. Butter in shallow pan which is long enough to hold filet but as narrow as possible. Braise the meat on top of stove for 15 minutes turning it often with spoons. Moisten with Madeira, using about 2/3 coup from time to time. Allow meat to cool, but not in refrigerator.

Add pate de foie gras to the mushrooms, mix well & add 1 tsp. Of the Perigueux sauce. Taste carefully for seasoning. Roll pastry in a rectangular shape about 1/4" x 9" and ½" thick. Spread the mushroom mixture over the pastry, leaving a border uncovered. Place meat in center with that side down which you want eventually to be up. Fold pastry over meat & seal the seam & ends with water. Place seam down on a cookie sheet & brush top & sides with egg, well beaten & mixed with a little water. Prick thoroughly with fork in a crisscross design. Bake in preheated 400 deg. oven for 30 min. Serve sliced with Perigueux sauce hot on side.