inthekitchen
Beef Wellington
Possibly the best use of puff
pastry and an excellent way to
showcase a tender filet of beef. 1 fl oz red wine
1 Tbsp cold unsalted butter
egg wash (1 egg beaten with 2
tbsp. milk)
salt and pepper
INGREDIENTS
Beef Wellington METHOD
Beef Wellington
6 oz filet mignon
1/2 cup finely chopped
mushrooms
3 oz foie gras
6 x 6 inch of whole butter
puff pastry
Red Wine Sauce
3 fl oz beef stock
1 Tbsp saskatoon berry
preserve
14
ciao! / oct/nov / two thousand eighteen
1. Season steak with salt and
pepper. Sear on all sides in a hot
pan (cook to only rare), set aside.
2. Season foie gras with salt and
pepper and sear in a pan. Set
aside and reserve rendered fat.
3. Sauté mushrooms in rendered
foie gras fat until fully cooked.
Set aside.
4. Roll pastry until it increases to
the size of an 8x8 inch square.
5. Place seared filet in the center.
Top with foie gras and then
mushrooms.
6. Pull the corners over the top to
wrap the steak.
7. Brush with egg wash and bake
in a 350°F oven for 20 min.
Red Wine Sauce
1. In a pan, reduce red wine by
half then add beef stock. Reduce
by half then add saskatoon berry
preserve.
2. Whisk in butter and serve along
side the beef wellington.
Yield 1 servings