Individual Beef Wellingtons With Madeira Truffle S... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Yes, this was the entertaining extravaganza of the 1960's...very old school... but so what? To me, Beef Wellington is a classic and should never go out of style! :-) Ingredients:
2 (6-8 oz) beef filets |
duxelle |
2 tablespoons unsalted butter |
1 small shallot, minced |
1/4 cup madeira wine |
1/2 pound wild mushrooms, chopped fine (you can even use just plain white mushrooms) |
leaves from 2 sprigs of fresh thyme, chopped |
kosher salt and white pepper to taste |
1/4 pound pâté de foie gras (available at specialty foods shops) at room temperature |
1 sheet thawed frozen puff pastry |
an egg wash made by beating 1 large egg yolk with 1 teaspoon of water |
madeira wine sauce |
1/4 cup madeira |
1/2 cup beef stock (i use more than gourmet brand classic french demi-glace) |
2 tablespoons black truffle butter (available at specialty food shops) if you can't find it, just use black truffle oil mixed with butter |
Directions:
1. Season the beef filet with kosher salt on each side. In a hot pan, get a nice sear on each side, about 3 minutes. Transfer to a plate and let rest.
2. For the duxelle:
3. On medium heat in saute pan, melt butter. Add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add thyme, salt and pepper and reduce to a thick puree. Transfer to small bowl and let cool.
4. To assemble:
5. Preheat oven to 400F. Divide pastry into 2 6 x 12 inch portions, approximately 1/4 inch thick. Place a slice of pate foie on one side of pastry triangle. Top each with mushroom mixture, then the seared filet mignon. Brush edges with egg wash and fold it over (don't worry if it's not pretty, this will be the bottom!). Shape edges of pastry to contours of meat. I sometimes make designs with the scraps of leftover pastry but you could just leave it plain. Flip over and glaze top of pastry with egg wash and bake for 20 minutes or until golden brown.
6. For the sauce:
7. In a small saucepan, heat the madeira and beef stock until reduced by half. Whisk in truffle butter and season with salt to taste. Keep warm.
8. To plate:
9. Cut each wellington in half and place in center of plate. Swril sauce all around the wellington. Enjoy!
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