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Ingredientes
- 1 x beef tenderloin - (abt 4 lbs) fat- trimmed
- 1 Tbsp. extra virgin olive oil - (about) Salt to taste Freshly-grnd black pepper to taste
- 1 lb mushrooms
- 1/4 c. Cabernet Sauvignon (or possibly other dry red wine)
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. chopped shallots
- 1/4 tsp grnd nutmeg
- 1 pkt frzn puff pastry - (14 or possibly 17.3 ounce size) thawed
- 1 lrg egg yolk Watercress sprigs rinsed, crisped Cabernet Bearnaise Sauce (see recipe)
Direcciones
- Rinse beef and pat dry. If tenderloin tapers, fold tip under to make roast uniformly thick. Tie crosswise at 2-inch intervals with cotton string to create a compact roll. Rub meat with oil and sprinkle with salt and pepper. Set on a rack in a shallow 10- by 15-inch pan.
- Roast meat in a 425 degree oven till a thermometer inserted in center of thickest part reaches 120 degrees (very rare), about 40 min, or possibly to your taste.
- Transfer meat to a rimmed plate and let cold 20 min. Add in meat juices and 1/4 c. water to roasting pan and scrape drippings free; pour into a small container, cover, and chill. Cover roast and refrigeratetill cool, at least 4 hrs.
- Meanwhile, rinse mushrooms, trim off and throw away discolored stem ends, and mince. In a 10- to 12-inch frying pan over medium-high heat, frequently stir mushrooms, wine, butter, shallots, and nutmeg till liquid is evaporated and mushrooms are browned, 20 to 25 min. Let cold, about 15 min.
- Unfold pastry on a lightly floured board; if there are 2 sheets, stack them. Cut a 1/2-inch-wide strip off 1 edge and reserve. Roll pastry into a neat rectangle 2 inches longer than the roast and 2 inches wider than its circumference.
- Gently pat mushroom mix over pastry up to 1 inch from edges. Pat beef dry and remove string. Center roast lengthwise on pastry. Brush pastry edges with water. Using both hands, quickly lift 1 long side over meat. Repeat to lift opposite side over meat; press edges together to seal. Mix in pastry ends, overlapping to cover ends of roast; press firmly to seal. Set roast seam down in an oiled rimmed 10- by 15-inch pan.
- On floured board, roll reserved pastry strip 1/8 inch thick. With the tip of a sharp knife or possibly flour-dusted cookie cutters, cut out decorative shapes, such as leaves. Brush a little water onto 1 side and arrange on roast, moistened-sides down; press gently to hold in place.
- In a small bowl, beat egg yolk to blend with 1 Tbsp. water. Brush mix over pastry.
- Bake Wellington in a 400 degree oven till pastry is richly browned, 25 to 30 min. With 2 wide spatulas, transfer roast to a platter. Let rest 15 to 20 min. Garnish with watercress. Cut roast crosswise into 1-inch-wide slices.
- Serve with Cabernet Bearnaise Sauce and salt and pepper to taste.
- This recipe yields 12 servings.
- Comments: Up to 1 day ahead, roast meat and cook mushrooms; refrigerateseparately, airtight. Up to 4 hrs ahead, wrap meat in pastry; cover and chill. Bake just before serving; meat reheats but doesn't cook further. To serve sauce warm, make while the roast rests; otherwise, make up to 2 hrs ahead and let stand at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 78 | |
| Calories from Fat 49 | 63% |
| Total Fat 5.52g | 7% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 30mg | 1% |
| Potassium 150mg | 4% |
| Total Carbs 3.37g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.65g | 0% |
| Protein 3.56g | 6% |
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