{"id":787,"date":"2009-10-01T07:41:44","date_gmt":"2009-10-01T11:41:44","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=787"},"modified":"2009-10-01T07:43:09","modified_gmt":"2009-10-01T11:43:09","slug":"beef-wellington","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/beef-wellington\/","title":{"rendered":"Beef Wellington"},"content":{"rendered":"

\"This<\/a><\/p>\n

The enduring popularity of this dish\u2014a filet of beef tenderloin coated with p\u00e2t\u00e9 de foie gras<\/em> and a duxelle of mushrooms that are then all wrapped in puff pastry\u2014is 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. I have prepared this dish for many occasions such as birthdays, holidays and special dining events both at home and in the kitchens of many restaurants.<\/p>\n

Popularity of this famous dish continues to flourish today with it’s emergence on restaurant menus and also being featured as an entree on Gordon Ramsay’s Hell’s Kitchen<\/a> in recent episodes. I’ve sold a few copies of this recipe on eBay over the past year, but have decided to take down all my recipe items for sale, and will be selling my spices only from this site. Therefore, these previously on “eBay only” recipes will be added to the blog over the next few days and hope you enjoy them soon.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nEach<\/td>\n3 1\/2-pound tenderloin of beef trimmed of silver skin and fat<\/td>\n<\/tr>\n
1 pound<\/td>\nLb.<\/td>\nMushrooms, finely chopped<\/td>\n<\/tr>\n
3<\/td>\nTbsp.<\/td>\nUnsalted butter<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and fresh cracked black pepper<\/td>\n<\/tr>\n
1\/2<\/td>\nLb.<\/td>\np\u00e2t\u00e9 de foie gras<\/a> at room temperature<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nThawed puff pastry, plus additional for garnish<\/td>\n<\/tr>\n
1<\/td>\nLg.<\/td>\nEgg white, beaten<\/td>\n<\/tr>\n
1<\/td>\nLg.<\/td>\nEgg yolk, beaten with 1 teaspoon of water for egg wash<\/td>\n<\/tr>\n
1\/2<\/td>\nCup<\/td>\nMadeira Wine<\/td>\n<\/tr>\n
2<\/td>\nTsp.<\/td>\nArrowroot, dissolved in 1 teaspoon cold water<\/td>\n<\/tr>\n
1\/2<\/td>\nCup<\/td>\nBeef broth or veal demi-glace<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nIn a saut\u00e9 pan over highest heat setting brown the tenderloin on the stove top for 25 to 30 minutes or until a meat thermometer reads 120\u00b0 F internal. Transfer the tenderloin to a separate pan to cool completely. Discard the fat from the pan juices and reserve juices in another container for later use.<\/td>\n<\/tr>\n
2.<\/td>\nIn the same saut\u00e9 pan cook the mushrooms in the butter over moderately low heat, stirring until all the liquid is evaporated and the mixture is\u00a0almost dry or au sec, then season with the salt and pepper and let cool completely.<\/td>\n<\/tr>\n
3.<\/td>\nOn a floured surface, roll 1 pound of the puff pastry dough into a rectangle large enough to enclose the filet completely, about 20 by 12 inches. The dimensions will vary depending on the overall size of the tenderloin.<\/td>\n<\/tr>\n
4.<\/td>\nSpread the tenderloin evenly with the p\u00e2t\u00e9 de foie gras,<\/em> covering the top and sides; spread the mushrooms evenly over the p\u00e2t\u00e9 de foie gras<\/em>.<\/td>\n<\/tr>\n
5.<\/td>\nPlace the coated tenderloin carefully onto the middle of the dough and fold up the long sides of the dough to enclose the fillet. Brush the dough’s edges with the egg white to seal. Repeat with the ends of dough.<\/td>\n<\/tr>\n
6.<\/td>\nTransfer the wrapped tenderloin, seam side down, to a sheet pan or a shallow roasting pan and brush with some of the egg wash. Roll out the additional dough and cut shapes with decorative cutters. Arrange the cutouts on top, brush with the remaining egg wash and refrigerate for at least 1 hour, but no more than 2 hours.<\/td>\n<\/tr>\n
7.<\/td>\nBake the tenderloin in the middle of a preheated 400\u00b0F oven for 30 minutes, reduce the heat to 350\u00b0F and bake for 5 to 10 minutes more or until a meat thermometer registers 130\u00b0F for medium-rare. Remove and let stand for 15 minutes.<\/td>\n<\/tr>\n
8.<\/td>\nIn saut\u00e9 pan, bring the reserved pan juices and Madeira to a simmer and continue until reduced by half. Add the arrowroot mixture, beef broth or veal demi-glace, truffles and salt and pepper to taste. Simmer over moderate-low heat, stirring for 5 minutes or until thickened.<\/td>\n<\/tr>\n
9.<\/td>\n\"This<\/a>Loosen the tenderloin from the sheet pan, transfer with two spatulas to a serving platter. To serve, cut the fillet into 3\/4-inch-thick slices, and serve with the sauce on the side.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


\nImages courtesy of Sashertootie, originally posted to Flickr at: http:\/\/flickr.com\/photos\/72939801@N00\/2140307504<\/a> and<\/span> http:\/\/flickr.com\/photos\/72939801@N00\/2140307512<\/a><\/span> Images originally posted to Flickr by Sashertootie and confirmed to be licensed under the terms of the cc-by-2.0 as stated on http:\/\/en.wikipedia.org\/wiki\/Beef_Wellington<\/a>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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. I have prepared this dish for many occasions such as birthdays, holidays and special dining events both at home and in the kitchens of many restaurants.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[55,54,240,11],"tags":[284,212,282,276,280,279,281,285,277,278,275,154,273,283,274],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t