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Receta Beef Wellington
by Kitchen Conundrum

Beef Wellington
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: English
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 1 lb beef tenderloin cut into 8oz. steaks
  • 4 tbs vegetable oil
  • 1 medium shallot, chopped very fine
  • 1 cup fresh mushrooms, chopped very fine
  • 2 sprigs of thyme leaves, chopped fine
  • 2 ounces liver pate
  • 2 tbs butter, softened
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg yolk, beaten
  • 1 (10.5 ounce) can beef broth
  • ¼ cup red wine
  • 1 tbs flour
  • 1 tbs butter

Direcciones

  1. Preheat oven to 450 degrees F.
  2. Heat 2 tbs of vegetable oil in a large sauté pan over high heat. Season the beef with salt and pepper and sear until browned on all sides. Remove from pan to a plate and allow to cool completely. Reserve pan juices.
  3. In a large sauté pan over medium heat add the remaining 2 tbs vegetable oil. When hot, add the onion and mushrooms stirring for 5-7 minutes until soft. Remove from heat, add the thyme leaves, salt and pepper and let cool.
  4. Mix together pate and 2 tablespoons softened butter. Set aside.
  5. Roll out the puff pastry dough into a square large enough to fold around the meat.
  6. Spread a thin layer of the mushroom mixture in the middle of the dough as a landing spot for your beef.
  7. Place a piece of beef in the center on top of the mushrooms. Spread a layer of pate over the beef and cover with additional mushrooms.
  8. Brush the edges of the dough with the egg yolk.
  9. Fold the dough around the beef like a package and seal all the edges, making sure the seams are not too thick.
  10. Place the beef on a baking tray and cut a few slits in the top of the dough. Brush the package with the egg yolk.
  11. Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F and cook for another 10 to 15 more minutes, or until pastry is a rich, golden brown. Remove from oven and allow to rest on a plate before slicing.
  12. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Wisk in the flour and softened butter to thicken the sauce and continue cooking until desired consistency.
  13. Spoon some sauce onto the bottom of the plate and slice the wellingtons in half. Place the halves on the plate and serve with a vibrant vegetable such as roasted asparagus.