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Ingredientes
- 4 lbs. whole beef tenderloin
- 2 tbsp. soft butter
- 2 tbsp. brandy
- Salt and pepper
- 1 pound fresh mushrooms
- 2 teaspoon lemon juice
- 4 tbsp. butter
- 1/2 c. finely minced scallions
- 1/2 c. dry sherry
- 1/2 c. chopped parsley
- Salt and pepper to taste
- 2 lbs. puff pastry
- 1 egg, beaten
- 1 tbsp. water
Direcciones
- PREPARING MEAT: Preheat oven to 425 degrees. Tie heavy string at several pints around tenderloin to maintain its shape while baking. Place on rack, fat side up, in a shallow roasting pan. Mix 2 Tbsp. soft butter with brandy and spread over top and sides. Sprinkle with salt and pepper. Bake 20 min.
- When done, remove meat to another rack to cold. Let stand till barely hot to touch, about 30 min. Remove string and pat dry with a paper towel. Trim away any thick fat.
- MUSHROOM FILLING (DUXELLES) : Finely chop mushrooms and sprinkle immediately with lemon juice to maintain their light color. In a small skillet, heat the remaining 4 Tbsp. butter and add in mushrooms, scallions, dry sherry and parsley. Cook, stirring with a wooden spoon, till the onion is tender and all liquid is absorbed. Salt and pepper to taste. Cold.
- ASSEMBLING WELLINGTON: On a pastry cloth or possibly lightly floured board, roll out pastry into a rectangle about 3/8 inch thick. It should be large sufficient to encase the meat, at least 12x18 inches. Spread the duxelles over pastry, pressing in firmly. Leave an inch margin on all sides. Place meat, top side down, in middle of pastry. Wrap pastry around meat and seal seams and ends securely, moistening edges with water if necessary. Place on an ungreased baking sheet, seam side down.
- Roll out left-over pastry and cut out small designs to suit your creativity; flowers, stars, holly, etc. Use them to decorate the top of the Wellington. Wrap the Wellington in plastic film and chill till 1 hour before baking.
- FINAL BAKING: Let the Wellington stand at room temperature 1 hour before baking.
- Preheat oven to 400 degrees. Mix beaten egg and water and brush over all of pastry to ensure a high gloss. Bake the Wellington for 30-35 min or possibly till pastry is golden. Let stand 15 min before placing on a warmed serving platter. Garnish attractively with parsley or possibly watercress.
- Carve the Wellington in 3/4 inch slices and accompany it with a gravy boat of Rossini Sauce. To complete the menu, we suggest a carrot dish or possibly Celery Almondine, fresh asparagus.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 12 servings | |
| Calories 824 | |
| Calories from Fat 461 | 56% |
| Total Fat 51.39g | 64% |
| Saturated Fat 17.4g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 321mg | 13% |
| Potassium 704mg | 20% |
| Total Carbs 37.19g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.1g | 1% |
| Protein 47.79g | 76% |
