A Recipe For Delicious Beef Wellington At Home

Beef Wellington is among the most elegant dishes that can be ordered in a fancy restaurant. It can also be made fairly easily at home. Guests will be impressed if you serve this up at a dinner party. But you need a good recipe.

Along with a few basic ingredients, the 4 main things you will need to go buy are a pound of puff pastry, a half of a pound of pate de foie gras, 8 ounces of black truffles and a 3 pound tenderloin of beef. For the ruffles and foie gras you may need to visit a specialty food shop.

Begin by preparing the duxelle (mushroom stuffing.) This can be done up to two days in advanced. In two ounces of unsalted melted butter, saute one finely chopped onion until golden. Add the chopped truffles and cook until their moisture has evaporated. Pour in three tablespoons of heavy cream and cook until the mixture looks like a thick puree. Be sure to add salt and mill ground pepper to taste.

Season the beef with salt and pepper and brown it in a large frying pan. This should be done in 2 tablespoons of olive oil and an ounce of butter. Be sure to brown all sides which should take no longer than 4 minutes. Remove the tenderloin from the pan and save the juices.

Meanwhile, roll out the puff pastry in an oblong shape large enough to accommodate the fillet. The pastry should be about 1/8 inch thick. Spread the pate down the center of the pastry, the same width as the meat. Then spread the duxelle on top of the pate. Now place the tenderloin on top of the spread while slightly pressing down. Fold the pastry around the meat to completely cover it.

Bake the beef at 450 degrees for ten minutes, then an additional twenty minutes at 375 degrees. Let the meat “relax” for approximately fifteen minutes. Slice the meat and top with a Madeira wine sauce (using the saved juice from earlier) if desired.

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