Beef Wellington is a traditional English dish of beef tenderloin coated with pâté de foie gras, packaged in pastry, and baked until the crust is golden brown and the filet is a tempting shade of rare to medium-rare pink. Usually reserved for special occasions, Beef Wellington has rich, complex flavours and makes an elegant presentation – perfect for a romantic Valentine’s Day dinner.
You will need
filet of beef
salt and pepper
pâté de foie gras
veal or chicken stock
1 egg yolk (optional)
TRIM a good-sized filet of beef; smear it generously with butter and sprinkle it with salt and pepper. Place the filet in a flat pan with scraps of celery, onion, and parsley, 1 bay leaf, and a pinch of rosemary and roast it in a very hot oven (450°F) for about 25 minutes. Remove it and let it cool.
When the filet is cold, spread it with a substantial layer of pâté de foie gras and wrap it in pie pastry, rolled about ⅛-inch thick. Trim the edges of the pastry; moisten them with a little cold water, and press firmly together.
Bake the rolled filet on a baking sheet in a hot oven (450°F) for about 15 minutes, or until the crust is delicately browned. For a shiny crust, brush the surface with beaten egg yolk before baking.
SAUCE: Add 1 cup of veal or chicken stock and ¼ cup pâté de foie gras to the roasting pan. Simmer the sauce for 15 minutes and serve it separately.
Serve with vegetables of choice and a bottle of your favourite fine wine.
Also see our recipe for Individual Beef Wellingtons – quick, easy and perfectly portioned!
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