Beef Wellington Wonderful Recipes

Steps:

• FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
• Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
• This is called schmaltz with grieven.
• You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
• When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
• Boil the 4 eggs until hard boiled.
• Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
• Add the cream sherry and cook an additional minute.
• Remove from pan and allow to cool.
• In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
• DO NOT OVERMIX!
• Add salt, pepper, garlic powder and sugar and adjust as necessary.
• FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
• Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
• Allow filet to cool completely and discard larding fat and strings if strings are there.
• Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
• Season with salt and pepper and allow to cool completely.
• Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
• On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
• Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
• With your finger you can make criss-cross grooves in the dough as a decoration.
• Brush the edges of the dough with egg white to seal.
• Repeat with the ends of the dough.
• Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
• Chill for 1 hour, but not more than 2 hours.
• Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
• Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
• Remove from oven and allow to rest for 15 minutes.
• In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
• Add the arrowroot, beef broth, salt and pepper.
• Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
• Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
• To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
• Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
• Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
• Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
• Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Steps:

• heat olive oil in a frying pan.
• season fillet with garlic powder, basil, salt & pepper.
• sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
• remove fillet from the pan and leave to cool.
• put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
• scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
• brush the fillet with mustard.
• preheat the oven to 400.
• lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
• spread the mushroom paste over the ham, then place the seared fillet in the middle.
• spread more mushroom paste on top of the fillet and top with the remaining procuitto.
• using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
• roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
• remove the plastic wrap from the beef and lay in the center.
• fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
• brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
• lightly score the pastry in 3 places and glaze again with egg yolk.
• bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
• allow to rest for 10 minutes before slicing and serving.
• the beef should still be slightly pink in the center.

Steps:

• Preheat oven to 425°F.
• Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
• Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
• On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
• Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°F.
• Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
• Make sauce while beef Wellingtons are baking:
• In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
• Serve beef Wellingtons with sauce.