Master Chef Beef Wellington
Submitted by sharonbmad
Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.
YIELD
24 servingsPREP
1 hrsCOOK
1½ hrsREADY
3½ hrsBeef Wellington is the gold standard of luxury main courses, the dish that has made or broken many a celebrity chef on television. This master-level version sticks close to the classical French specification: a tenderloin roasted to rare, coated in foie gras and a dry mushroom duxelles, sealed in puff pastry, and served sliced with a Madeira-truffle sauce.
The two non-negotiable techniques are the duxelles and the pre-roast. The mushrooms must cook until completely dry. Any residual moisture turns the puff pastry soggy from the inside, and you’ve ruined hours of work. The pre-roast at 400F (205C) gets the beef to 120F (49C) internal, just shy of rare, so it can finish to medium-rare during the pastry bake without overcooking.
Foie gras spread on the cooled fillet is what makes this version more luxurious than mushroom-only Wellingtons. It melts during the bake and bastes the meat from inside the pastry shell.
Pro Tips
- Cool the beef and mushrooms completely before assembly. Warm components soften the pastry and ruin the bake.
- Chill the assembled Wellington for at least an hour before baking. Cold pastry holds shape and crisps better.
- Use a meat thermometer. Pull at 130F (54C) internal for medium-rare. Carryover heat takes it to 135F (57C) during the rest.
- Rest 15 minutes before slicing. Cutting too soon loses the juices and the slices fall apart.
Variations
- Substitute pate or chicken liver mousse for foie gras for a less expensive luxury version.
- Use shiitake mushrooms in the duxelles for deeper umami.
- Brush the pastry with Dijon mustard before adding the foie gras for an extra savory layer (Gordon Ramsay’s signature).
Ingredients
Directions
In a roasting pan, roast the beef in the middle of a preheated 400℉ (200℃) oven for 25 to 30 minutes or until a meat thermometer registers 120 F. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices.
In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely.
Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras.
On a floured surface, roll one lb. of puff pastry into a rectangle about 20×12 inches, or large enough to enclose the roast completely.
Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white.
Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash.
Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours.
Bake the fillet in the middle of a preheated 400℉ (200℃) oven for 30 minutes.
Reduce heat to 350℉ (180℃) F an additional 5 to 10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through.
Let 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, broth, truffles, and salt and pepper to taste.
Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter.
Garnish with watercress. Serve the fillet cut into ¾ inch thick slices, with the sauce.
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