Beef Wellington
Description
Executive Chef Agnes Bellet. Louis XVI
Ingredients
1 pd. Tenderloin beef center cut
1 pd. Puff pastry
3 oz. pork pate
4 oz. white mushrooms
3 dried shallots
1/2 small onion
2 tbsp. butter
1 tbsp. oil
1 pd. Puff pastry
3 oz. pork pate
4 oz. white mushrooms
3 dried shallots
1/2 small onion
2 tbsp. butter
1 tbsp. oil
Methods/steps
1.Season beef. Saute´ beef in butter and oil in a hot pan, set aside.
2.To make duxelles, chop mushrooms, onions, and shallots keep separated. In a pan saute´ shallots and onions in butter for 5 minutes. Add mushrooms and cook until water evaporates, add salt and pepper, let cool.
3.Put pate in food processor and puree. Place pate in bowl and add mushrooms, onions, and shallots, hand mix.
4.Spread duxelles all over beef covering all sides.
5.Roll out puff pastry dough 1/8” thick. Wrap beef in puff pastry. Bake at 350. Bake for 30 minutes for rare beef, 40 for medium, 50 for well.
2.To make duxelles, chop mushrooms, onions, and shallots keep separated. In a pan saute´ shallots and onions in butter for 5 minutes. Add mushrooms and cook until water evaporates, add salt and pepper, let cool.
3.Put pate in food processor and puree. Place pate in bowl and add mushrooms, onions, and shallots, hand mix.
4.Spread duxelles all over beef covering all sides.
5.Roll out puff pastry dough 1/8” thick. Wrap beef in puff pastry. Bake at 350. Bake for 30 minutes for rare beef, 40 for medium, 50 for well.
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