Beef Wellington Recipe
Ingredients
| Beef tenderloin | 3 Pound | |
| 3 or 4 tbs soft butter | ||
| black pepper | 1 | |
| Chicken livers | 1/3 Pound | |
| Mushrooms | 1/2 Pound, chopped | |
| Lemon juice | 2 Teaspoon | |
| Parsley | 2 Teaspoon, chopped | |
| 12 to 14 oz puff paste, homemade or frozen | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Select a uniformly thick centre-cut piece of tenderloin or buy a whole tenderloin and cut off the thin and thick ends.
Package and freeze for other purposes, such as Beef Fondue.
With a sharp, thin-bladed knife, strip off the thin film of muscle that runs almost the full length of the meat.
Remove lumpy bits of fat.
Tie the meat in several places to make a neat roll and spread with about 2 tablespoons soft butter.
Sprinkle with freshly ground pepper and arrange in a shallow bake pan or cast-iron frying pan with a metal handle.
Roast at 475F for about 10 to 12 minutes just to sear and firm up the outside of the tenderloin, turning two or three times.
Some chefs prefer to saut6 the roll in hot clarified butter, turning several times until outside is well colored.
Remove from pan and cool at room temperature, then chill.
Deglaze the roast pan with 2 or 3 tablespoons dry wine or broth.
Rinse chicken livers and remove connective tissue.
Pat dry with absorbent paper.
Saute the chicken livers in remaining butter until pinkness disappears and centres are set but still moist.
Lift out and add mushrooms to the pan.
Stir-fry quickly for about 1 minute.
Set aside.
Mash or grind chicken livers and mix with the mushrooms and deglazing liquid.
Heat and stir until mixture is pastelike.
Stir in lemon juice, parsley and salt and pepper to taste.
Cool.
Roll out the puff paste into a rectangle about 8x10 inches or large enough to enclose the beef roll.
Spread the liver mixture along the centre of the paste in an oblong about 5 inches wide or wide enough eventually to cover the top and sides of the meat.
Snip the string or cord from the tenderloin and arrange in the centre of the liver mixture.
Brush outside edges of the paste with beaten egg.
Lift outside edges up over the roll and overlap firmly along the centre.
Invert seam-side down on a small shallow bake tray.
A pizza pan works well.
Brush top and sides with beaten egg and prick in several places.
Refrigerate until baking time.
Preheat oven to 475F and bake Beef Wellington 30 to 35 minutes for rare, or until a meat thermometer registers 140F.
For medium bake 40 to 45 minutes or until thermometer registers 160F.
Cool slightly and slice 3/8 inch thick, lifting meat and crust to warm serving plates with a broad spatula or pie server.
Pass Bearnaise Sauce and assorted vegetables.
Package and freeze for other purposes, such as Beef Fondue.
With a sharp, thin-bladed knife, strip off the thin film of muscle that runs almost the full length of the meat.
Remove lumpy bits of fat.
Tie the meat in several places to make a neat roll and spread with about 2 tablespoons soft butter.
Sprinkle with freshly ground pepper and arrange in a shallow bake pan or cast-iron frying pan with a metal handle.
Roast at 475F for about 10 to 12 minutes just to sear and firm up the outside of the tenderloin, turning two or three times.
Some chefs prefer to saut6 the roll in hot clarified butter, turning several times until outside is well colored.
Remove from pan and cool at room temperature, then chill.
Deglaze the roast pan with 2 or 3 tablespoons dry wine or broth.
Rinse chicken livers and remove connective tissue.
Pat dry with absorbent paper.
Saute the chicken livers in remaining butter until pinkness disappears and centres are set but still moist.
Lift out and add mushrooms to the pan.
Stir-fry quickly for about 1 minute.
Set aside.
Mash or grind chicken livers and mix with the mushrooms and deglazing liquid.
Heat and stir until mixture is pastelike.
Stir in lemon juice, parsley and salt and pepper to taste.
Cool.
Roll out the puff paste into a rectangle about 8x10 inches or large enough to enclose the beef roll.
Spread the liver mixture along the centre of the paste in an oblong about 5 inches wide or wide enough eventually to cover the top and sides of the meat.
Snip the string or cord from the tenderloin and arrange in the centre of the liver mixture.
Brush outside edges of the paste with beaten egg.
Lift outside edges up over the roll and overlap firmly along the centre.
Invert seam-side down on a small shallow bake tray.
A pizza pan works well.
Brush top and sides with beaten egg and prick in several places.
Refrigerate until baking time.
Preheat oven to 475F and bake Beef Wellington 30 to 35 minutes for rare, or until a meat thermometer registers 140F.
For medium bake 40 to 45 minutes or until thermometer registers 160F.
Cool slightly and slice 3/8 inch thick, lifting meat and crust to warm serving plates with a broad spatula or pie server.
Pass Bearnaise Sauce and assorted vegetables.
Chef
