Beef wellington in pumpkin-peanut butter brioche

Yield: 8 servings

Measure Ingredient
1 pack Active dry yeast
¼ cup Warm water (105-115F)
1 teaspoon Sugar
2 cups All-purpose flour
½ teaspoon Salt
½ teaspoon Ground cloves
¼ cup Unsalted butter; cut in 4 pc
½ cup Peanut oil (divided use)
1 pounds Mushrooms; minced
2 tablespoons Shallots; minced
½ teaspoon Salt
2 tablespoons Brandy
1 large Egg; lightly beaten
½ cup Unsalted butter; chilled and cut in 8 pieces
½ cup Canned OR fresh pureed pumpkin
½ cup Peanut butter
2 larges Eggs; at room temperature
1 cup Peanut butter
¼ cup All-purpose flour
1 teaspoon Salt
½ teaspoon Ground nutmeg
8 Beef tenderloins (4-5 oz)

BRIOCHE DOUGH

DUXELLE FILLING

GLAZE

To prepare brioche dough:

Combine yeast, water and sugar in 2-cup measure. Set aside.

In food processor fitted with steel blade (or strong blender), combine flour, salt and cloves. Pulse 5 times to combine. Add butter.

Process 15 seconds.

In small saucepan, combine pumpkin and peanut butter. Stir over low heat until peanut butter melts (about 3 minutes). Remove from heat.

Set aside.

Whisk eggs into yeast mixture. With food processor (or blender) running, pour mixture through feed tube. Process 1 minute. Add peanut butter mixture. Process 30 seconds. Dough will be sticky.

Place dough in large oiled bowl. Cover with oiled plastic wrap. Let rise 2 hours or until almost tripled in size. Scrape dough down with spatula. Cover and refrigerate overnight.

The next day, preheat oven to 425F.

To prepare duxelle: In 12-inch skillet melt butter with ¼ cup oil over high heat. Add mushrooms, shallots and salt. Saute until mushroom liquid is absorbed (about 8 to 10 minutes), stirring frequently. Add brandy. Cook 2 minutes. Remove from heat. Vigorously stir in peanut butter until mixture is smooth. Place in bowl. Set aside.

On wax paper, combine flour, salt and nutmeg. Dredge each tenderloin in mixture to coat.

In same skillet, heat remaining peanut oil over medium0high heat. Sear tenderloins on all sides (about 5 minutes). Remove from heat. Set aside.

Remove brioche from refrigerator. On lightly floured surface, divide dough into 8 equal pieces. Roll 1 piece at a time into 8x7-inch rectangle. Spread scant ¼ cup duxelle mixture over center. Place 1 tenderloin on top. Lift sides and ends of dough over top to close.

Invert, and place on large, oiled baking sheet. Repeat with remaining dough, duxelle and meat. Brush each with egg to glaze.

Bake 10 minutes. Reduce heat to 350F and bake 10 minutes longer for medium-rare. (The World's Greatest Peanut Butter Cookbook by Linda Romanelli Leahy)

from Inland Valley Daily Bulletin February 23, 1995 typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-25-95

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