Kathy Pitts Beef Wellington Recipe
Yield: 2 servingsYield: 2 servings
Recipe by luhu.jp
Ingredients:
2: tenderloin steaks, thick,
1: (at least 1 inch, 1 1/2,
1: inches is better),
1 pkg: puff pastry shells, frozen,
1: pepperidge farm,
1 can: liver pate w/truffles,
1: imported,
4: mushrooms, fresh, very
1: finely minced,
1: shallot (or the white part,
1: of 2 small green onions),
1: finely minced,
1: butter, clarified, several
1 tablespoons: ,
1: eggs, beaten w/ a tables-,
1: poon of cold water,
Directions:
*(chicken or pork liver pate is okay, goose is better, pate de foie gros is
best.)
Heat the clarified butter in a frying pan, and saute the steaks on each
side until well browned (you dont really want to cook em, just brown them
). Remove the steaks from the pan, and chill well. Meanwhile, in the same
pan (add a bit more butter if needed,) cook the mushrooms and shallot until
well browned and dry. Set aside.
Thaw the puff pastry shells, and, one at a time, roll them on a floured
board until about 1/4 inch thick. Chill briefly.
Remove one of the rolled pastry rounds from the refrigerator, and place it
in the center of a lightly floured board. Place half the mushroom/shallot
mixture in the center of the pastry.
Remove one of the steaks from the refrigerator, and spread the top of the
steak with about a 1/4 inch thick layer of pate. Place the steak, pate
side down, on top of the mushroom/shallot mixture.
Draw the pastry around the sides of the steak, trim off most of the overlap
at the top, leaving maybe a 1/2 inch of pastry on the top side (this is
tougher to explain than to do, but I think you get the picture.) Save the
dough trimmings for later.
Brush the overlapping dough with the egg/water mixture, and place a second
round of dough on top of it to cover the unwrapped portion of the steak.
Cut off the excess. and pinch firmly to join the two pieces.
Turn the whole thing over (pate side up), and refrigerate while you do the
second steak.
After the second steak is done and resting in the refrigerator, preheat
your oven to whatever temperature (425, I think, but I cant remember
exactly) the package of puff pastry shells recommends. While the oven is
preheating, roll the scraps of leftover pastry out, and cut into decorative
leaf, flower or whatever other shapes suit you.
Remove the individual Wellingtons from the refrigerator, brush the top and
sides with egg, cut a couple of decorative slits in each to vent the steam,
and decorate the top with the pastry scraps. Brush the scraps lightly with
egg to glaze, place the Wellingtons on a baking sheet, and bake until
browned. (Again, refer to the pastry box for timing here, it doesnt take
more than about 20 minutes, though).
Serve, if you like, with a Bordelaise or Maderia sauce on the side. (Knorr
makes decent versions of both ;-)
Kathy in Bryan, TX
Origin: Hermes BBS The Messenger Bryan Tx (409)823-4442 (1:117/110)
Yield: 2 servings
Source from luhu.jp
best.)
Heat the clarified butter in a frying pan, and saute the steaks on each
side until well browned (you dont really want to cook em, just brown them
). Remove the steaks from the pan, and chill well. Meanwhile, in the same
pan (add a bit more butter if needed,) cook the mushrooms and shallot until
well browned and dry. Set aside.
Thaw the puff pastry shells, and, one at a time, roll them on a floured
board until about 1/4 inch thick. Chill briefly.
Remove one of the rolled pastry rounds from the refrigerator, and place it
in the center of a lightly floured board. Place half the mushroom/shallot
mixture in the center of the pastry.
Remove one of the steaks from the refrigerator, and spread the top of the
steak with about a 1/4 inch thick layer of pate. Place the steak, pate
side down, on top of the mushroom/shallot mixture.
Draw the pastry around the sides of the steak, trim off most of the overlap
at the top, leaving maybe a 1/2 inch of pastry on the top side (this is
tougher to explain than to do, but I think you get the picture.) Save the
dough trimmings for later.
Brush the overlapping dough with the egg/water mixture, and place a second
round of dough on top of it to cover the unwrapped portion of the steak.
Cut off the excess. and pinch firmly to join the two pieces.
Turn the whole thing over (pate side up), and refrigerate while you do the
second steak.
After the second steak is done and resting in the refrigerator, preheat
your oven to whatever temperature (425, I think, but I cant remember
exactly) the package of puff pastry shells recommends. While the oven is
preheating, roll the scraps of leftover pastry out, and cut into decorative
leaf, flower or whatever other shapes suit you.
Remove the individual Wellingtons from the refrigerator, brush the top and
sides with egg, cut a couple of decorative slits in each to vent the steam,
and decorate the top with the pastry scraps. Brush the scraps lightly with
egg to glaze, place the Wellingtons on a baking sheet, and bake until
browned. (Again, refer to the pastry box for timing here, it doesnt take
more than about 20 minutes, though).
Serve, if you like, with a Bordelaise or Maderia sauce on the side. (Knorr
makes decent versions of both ;-)
Kathy in Bryan, TX
Origin: Hermes BBS The Messenger Bryan Tx (409)823-4442 (1:117/110)
Yield: 2 servings
Source from luhu.jp