This is beautiful dish.
My grandmother is British and she makes this all the time, it’s delicious and is always such a treat!
It was a big hit at my brunch and is really easy to make but looks like you slaved over it all day which is great!
Hee hee.
Makes 6 to 8 servings. You will need:
Beef:
One 3 pound beef tenderloin,1 tbsp extra virgin olive oil, 2 tsp finley chopped fresh thyme, salt and ground black pepper.
Mushroom Duxelles:
1 1/4 pounds cremini or baby bella mushrooms corsley chopped, 1 tbsp unsalted butter. 1 garlic clove finely chopped, 2 tbsp finely chopped parsley, 1 tsp olive oil, salt and freshly ground black pepper.
Pastry:
All purpose flour for rolling out the pastry. One 17.3-ounce package frozen puff pastry sheets, 6 ounces store bought liver pate´, 1 large egg beaten,
Maderia Jus: (Sauce)
3/4 c packaged organic beef stock, 2 tbsp cold unsalted butter, 1 tsp olive oil, a pinch of salt.
First things first… What is Mushroom Duxelles? Good question, I didn’t know either. It’s a mixture of finely minced mushrooms very popular in French cooking that is created by sauteíng the mushrooms in butter and then reducing them to a flavorful paste, and it is pronounced “dook-SEHL”
Okay, now that that is out of the way and you know what you’re making let’s get started!
1. To prepare the beef, fold the pointed ends back and tie in place to make a solid cylinder of meat. Rub the beef with the oil, then season with the thyme, salt and pepper.
2. Heat a very large skillet over medium-high heat, add the beef and cook, turning occasionally until browned on all sides (about 5 minutes) Transfer to a baking sheet and let cool completely. Set the skillet with the pan juices aside.
3. To make the duxelles, add the mushrooms in batches, pulsing 8 to 10 times in a food processor or blender until they are minced. They should almost look like a paste. Add the butter and the garlic to the reserved skillet and cook over medium high heat until the garlic softens. Add the mushrooms and cook stirring often, until there juices evaporate and the mixture is quite dry, about 10 minutes. Stir in the parsley and oil and season with salt and pepper. Transfer the duxelles to a bowl and let cool completely.
4. To assemble the beef wellington lightly flour a work surface. Overlap the pastry sheets by about a 1/4 inch. Dust the top with flour and roll out into a 19 x 12-inch rectangle, removing the creases and sealing the overlap in the process. Crumble and spread the liver pate´in a rectangle equal to the size and width of the beef in the center of the pastry, leaving a wide boarder of exposed pastry all around the pate´. Top with about half of the mushroom mixture. Remove the strings from the beef. Place the beef on the mushrooms. Press the remaining mushrooms on the top and sides of the beef. Using a pizza wheel, trim 1 1/2 inches from each short end of the pastry. Place the trimmed pastry on a plate and refrigerate uncovered until ready to bake.
5. Line a baking sheet with parchment paper or buttered aluminum foil. Brush the edges of the pastry with the beaten egg, reserving the remainder. Fold and enclose the pastry around the beef into a packet. Pressing the seams closed. Roll the pastry-covered beef onto the baking sheet, seam side down. Refrigerate, loosely covered with plastic wrap, until ready to bake, at least 30 minutes and up to 2 hours. Cover and chill the remaining beaten egg.
6. Position rack in the center of the oven and preheat to 425. Lightly brush the pastry covered beef with beaten egg. Cut the reserved pastry lengthwise into 1/8 inch strips, and use to decorate the beef in a crisscross pattern. Lightly brush the strips with egg. Bake for 10 minutes. Reduce the heat to 375 and continue baking until the pastry is golden brown and thermometer reads 125 for medium rare meet, continue baking about 20 minutes longer for well done. Transfer to a serving platter and let sit for 15 minutes.
7. To make the jus, bring the Maderia and stock to boil in a small saucepan over high heat. Remove from the heat, Add the butter and oil to the saucepan and whisk to dissolve the butter and lightly thicken the jus. Season with salt and pepper and pour into a saucepan.
8. Using a sharp, thin bladed knife, carve the roast clockwise into 3/4 inch thick slices. Transfer to plates and serve hot with the jus on the side.
*Beef Wellington is belived to have been invented in the eighteenth century when many cuts of meet were wrapped in pastry to keep the meat from scorching when being cooked over an open fire.
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