Boeuf wellington
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 42 | ounces | Beef tenderloin |
| 4 | ounces | Goose liver; sliced |
| 1 | pounds | Puff pastry |
| 1 | ounce | Truffles |
| 1 | pounds | Fresh mushrooms; chopped OR |
| ½ | pounds | Mushrooms; canned |
Directions
Roast the tenderloin approximately 10 to 15 minutes in the oven for medium rare. Put meat back into the icebox and chill until cold. Roll ⅘ of the puff pastry approximately ¼" thick until it is 1-½ times the dimension of the beef. Saute mushrooms in butter and spread on the puff pastry. On top of the mushrooms, place beef. Place goose liver over the beef and then the truffles. Roll the puff pastry into a mound and close with egg mixture (1 egg, mixed with salt, and beaten). The egg mixture is used like glue and is applied with a brush. With the rest of the pastry, make a design on top.
Put the Wellington on a tray and place in the refrigerator for 15 minutes.
Place in the oven for 20 minutes at approximately 400 degrees. Serve after 20 minutes. If you do not serve immediately, the beef will continue to cook from the steam in the pastry shell.
Source: Louis XVI, Chef Daniel Bonnet, NOLA Recipe by: Chef Daniel Bonnet
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Nov 14, 1997