Beef Wellington

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Ashley Gurke, Production Cook, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010

Ingredients

1 lb. fillet of beef, trimmed
Salt and pepper, to taste
3 oz. chicken liver pâté
8 oz. Mushroom Duxelles (recipe follows)
¾ lb. puff pasty
1 egg, beaten
Roasted Vegetables (recipe follows)
Red Wine Sauce (recipe follows)

Mushroom Duxelles
Yield: 8 oz.
8 oz. crimini mushrooms, cleaned, finely chopped
1 T. butter
2 T. minced shallot
2 t. fresh minced thyme
1 T. dry sherry
Salt and pepper, to taste

Roasted Vegetables
Yield: 3 servings
9 asparagus spears, trimmed
9 baby carrots, cleaned, cut in half
9 peanut potatoes, cleaned, cut in half
3 oz. extra virgin olive oil
Salt and pepper, to taste

Modern Red Wine Sauce
Yield: 1 cup
4 oz. mirepoix
0.5 oz. butter
1 oz. shallots, thinly sliced
1 oz. extra virgin olive oil
1 cup red wine
3 cups beef stock
Salt and pepper, to taste

Instructions

Method: Preheat oven to 400°F with fan on high. Season beef with salt and pepper. Spread pâté over fillet; spread mushroom duxelles over pâté. Center fillet on pastry. Wrap pastry around fillet; fold sides. Trim, if needed. Brush pastry with egg. Bake in oven until beef reaches 115°F and pastry is golden-brown. Allow to rest 10 minutes. Slice; serve with roasted vegetables and red wine sauce.

Mushroom Duxelles
Method: Remove moisture from mushrooms. Heat medium-sized sauté pan to mediumhigh; add butter. Once butter is melted, sweat shallot. Add mushrooms and thyme; cook until liquid is almost completely evaporated. Add sherry; cook until completely evaporated. Season with salt and pepper. Cool. Reserve.

Roasted Vegetables
Method: Heat oven to 400°F. Lightly coat asparagus, carrots and potatoes in olive oil; season with salt and pepper. Roast in oven until golden-brown.

Modern Red Wine Sauce
Method: In 400°F oven, roast mirepoix with butter until golden brown. In small stockpot, sweat shallots in olive oil until tender. Add red wine; reduce by half. Add beef stock and mirepoix to red wine and shallots; reduce by half. Strain. Season with salt and pepper.

Sizzle - Fall 2010 Issue

Yield

2-3 servings

Tags

Beef, Main Dish, Sizzle

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!