Beef Wellington (Fillet of Beef in Puff Pastry)

Ready in 1 hour

Try this Beef Wellington (Fillet of Beef in Puff Pastry) recipe, or contribute your own. "Mushrooms" and "Grill" are two of the tags cooks chose for Beef Wellington (Fillet of Beef in Puff Pastry).

"I make this every year for Christmas and occasionally for company. It is easier than you think! I no longer make tha sauce since my family and friends never use it and that saves some time. I roast the fillet the day before, then, three hours before serving time I wrap it in the pastry dough and chill for up to two hours. The last hour is when I put the whole meal together as the meat cooks. Since prep is divided up into 3 steps it really is quite simple. Enjoy!!"

- PKD

Top-ranked recipe named "Beef Wellington (Fillet of Beef in Puff Pastry)"

5 avg, 2 review(s) 100% would make again

Ingredients

Are you making this? 
1 lb Puff paste; (see below) or thawed frozen
2 ts Arrowroot; Dissolved in
1 ts Water; to make an egg wash
3 1/2 lb Fillet of beef
2 tb black truffles; Fine chopped, (available at specialty food stores)
2 1/2 tb Unsalted butter
1 lg Egg white; beaten
1 tb Cold water
3/4 lb Mushrooms; chopped fine
Watercress; for garnish
1/2 lb Pate de foie gras; (available at specialty food stores)
1/2 c Beef broth
1 lg Egg yolk; beaten with
1/2 c Sercial Madeira

Original recipe makes 8

Servings  

Preparation

In a roasting pan roast the beef in the middle of a preheated 400 oven for 25-30 minutes, or until a meat thermometer registers 120 . Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices. In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them dry completely. Spread the fillet evenly with the pate de foie gras, covering the top and sides, and spread the mushrooms evenly over the pate de foie gras. On a floured surface roll 1 lb of the puff paste into a rectangle about "20x12 inches , or large enough to enclose the fillet completely, invert the coated fillet onto the middle of the dough, and fold up the long sides of the dough to enclose the fillet, brushing the edges of the dough with some of the egg white to seal them. Fold the ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down, to a jelly roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut out shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400 oven for 30 minutes, reduce the heat to 350 and bake the fillet for 5-10 minutes more, or until a meat thermometer registers 130 for medium rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes. In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the pan, transfer it with 2 spatulas to a heated platter, and garnish it with the watercress. Serve the fillet, cut into 3/4 inch slices, with the sauce. Posted to MM-Recipes Digest by "jack lewis" on Aug 19, 98

Calories Per Serving: 720 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Beef Wellington (Fillet of Beef in Puff Pastry)

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

This is just like a gift that keeps on giving! Everyone enjoyed this fantastic even though it was a bit of a trick figuring it out as half the recipe seems chopped short! Otherwise it was quite good and I am marking it to make again sometime, TY!
Corwin26 5 months ago
I make this every year for Christmas and occasionally for company. It is easier than you think! I no longer make tha sauce since my family and friends never use it and that saves some time. I roast the fillet the day before, then, three hours before serving time I wrap it in the pastry dough and chill for up to two hours. The last hour is when I put the whole meal together as the meat cooks. Since prep is divided up into 3 steps it really is quite simple. Enjoy!!
PKD 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free