Ingredients: |
Ingredients: 2 1/2 lbs. mushrooms, very finely minced
10 small onions, finely minced
butter
6 tbsp. parsley, minced
3 c. beef consommé
2 tbsp. cornstarch
2 c. Madeira
6 chopped truffles
salt/freshly ground pepper
12 c. flour
8 lb. filet mignon, trimmed of fat
2 5-oz. cans pate de foie gras
2 eggs
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Directions: |
Directions:
Some of the prep can be done the day before:
1. Cook mushrooms and onions in 8 ounces of butter until all moisture has washed away. Add the minced parsley toward the end. Cool the mixture, cover, and refrigerate.
2. Next, make a Perigueux sauce by heating the beef consommé with 2 1/2 tbsp. of butter, adding cornstarch dissolved in 2/3 c. of Madeira and stirring, over low heat, until thick. Add the truffles. Season the sauce with salt/pepper and store in the refrigerator.
3. Thirdly, make the pastry. Blend flour and 5 c. of softened butter until sandy mass has been obtained. Add 2 cups of cold water gradually, mixing slowly, and work dough into a ball. The less water used, the better. Wrap in waxed paper and refrigerate until ready to use.
On the day of the dinner:
1. Remove the duxelles (mushroom mixture) from refrigerator. Also, remove meat and bring to room temperature. Fold the tip back, and tie it securely. Tie the other end, too, if necessary. Season the beef with salt and pepper.
2. Melt 8 ounces of butter in a shallow pan which is long enough to hold the filet, but as narrow as possible. Braise the meat on top of stove for 35 minutes, turning it often. Moisten with Madeira, using about 1 1/3 cups from time to time. Allow the meat to cool but not in the refrigerator.
3. Add the pate de foie gras to the duxelles, mix well and add 2 teaspoons of the Perigueux sauce.
4. Roll out the pastry in a rectangular shape about 14'x9' and 1/4' thick - large enough to envelope the filet. Spread the duxelles over the pastry, leaving a border uncovered. Place the meat in the center with the side down that you want eventually to be up.
5. Fold the pastry over the meat and seal the seam and ends with water. Place, seam-side down, on a cookie sheet and brush the top and sides with the eggs (well beaten and mixed with a little cream). Prick thoroughly with a fork in a crisscross design.
6. Bake in a 400 degree oven for 30 minutes. Serve sliced with the Perigueux sauce, hot, on the side. Slice very thin ... this is a very rich dish.
Serves 16+
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This recipe for Beef Wellington with Perigueux Sauce is from