Beef Wellington

By lknowles

Accuchef

Ingredients

• ------- Puff Pastry -------
• 1 1/2 Cups Flour, Sifted
• 1/2 Tsp Salt
• 1/2 Cup Butter, Chilled
• 2 Tsp Lemon Juice
• 5 Tbsp Ice Water
• ------- Wellington -------
• 3 Lb Beef Tenderloin
• 3 Tbsp Shallots, Minced
• 3/4 Lb Mushrooms, Wiped Clean And Minced
• 6 Tbsp Unsalted Butter, Softened
• 2 Tbsp Brandy (Or Dry Madeira)
• 1/2 Tsp Salt
• 1/8 Tsp Pepper
• 2 Oz Paté De Fois Gras, Room Temperature
• ------- Glaze -------
• 2 Egg Yolks (Beaten With)
• 2 Tbsp Cold Water

Details

Servings 6

Preparation

Step 1

FOR THE PASTRY: Mix flour and salt and cut in half of the butter to the texture of coarse meal. Sprinkle in lemon juice and water, one Tbsp at a time mixing with a fork until it just holds together. Roll into a 5x15" rectangle and dot with 1/4 of the remaining butter. Fold in half and roll out to a 5x15" rectangle again. Repeat then chill pastry for 1/2 hour. Butter, fold and roll twice more after chilling. Wrap and chill for 1/2 hour before using. FOR THE WELLINGTON: Let tenderloin stand at room temperature for 1 1/2-2 hours while preparing the pastry. Stir fry shallots and mushrooms in 3 Tbsp butter over medium heat for 5 minutes, add brandy and simmer uncovered until liquid evaporates; mix in salt & pepper and cool. Preheat oven to 450°F. Place tenderloin on a rack in a shallow roasting pan and roast uncovered for 10 minutes; remove from oven and cool for 1/2 hour. Reduce oven temp to 425°F. Roll pastry big enough to wrap tenderloin (about 8x15") save scraps to use as decorations. Brush center and edges with glaze and spread a strip of mushroom mixture the size of the tenderloin across the center of the pastry. Spread paté on top of the tenderloin and place paté side down on mushroom mixture. Bring pastry ends up and pinch firmly to seal. Place seam side down on an ungreased baking sheet and cut 3 steam vents in the top. Decorate with the pastry scraps and brush with glaze. Bake at 425° in the top third of the oven for about 25 minutes or until a meat thermometer reaches 125° (rare) to 140° (med-rare). NOTE: if pastry browns before meat is done, reduce oven temp to 350°. TO SERVE: Cut off one end of the pastry then cut straight through the pastry and meat making 3/4-1" slices.

Per Serving: 1175 Cal (68% from Fat, 22% from Protein, 10% from Carb); 63 g Protein; 88 g Tot Fat; 41 g Sat Fat; 33 g Mono Fat; 28 g Carb; 2 g Fiber; 338 mg Sodium; 398 mg Cholesterol; AccuPoints = 30.5; Exchanges = 1½ Starch - ½ Veg - 8 Lean Meat - 13½ Fat