Ingredients: |
Ingredients: CHICKEN LIVER PATE
2 T. (¼ stick) of butter
1 lb chicken livers, trimmed
1 medium onion, chopped
1 T. chopped fresh thyme
2 T. brandy
BEEF
2 T. vegetable oil
1 12- to 13-inch-long, 3- to 4-inch-diameter beef tenderloin (about 4 lbs), fat trimmed
1 17¼ frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (glaze)
Madeira Sauce (see recipe)
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Directions: |
Directions:FOR CHICKEN LIVER PATE: Melt butter in heavy large skillet over high heat. Add chicken livers, onion, and 1 T. chopped thyme and saute until livers are cooked through and all liquid evaporates, scraping bottom of skillet often, about 8 minutes. Add brandy and simmer 1 minute, scraping up brown bits from bottom of skillet. Puree mixture in food processor until smooth. Season with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
FOR BEEF: Heat oil in heavy, very large skillet over high heat. Add beef and brown on all sides, about 8 minutes. Transfer beef to baking sheet and chill until cool to touch, about 15 minutes.
Lightly flour another heavy large baking sheet. Roll out each pastry sheet on floured surface to 13-inch square. Overlap pastry sheets by ½ inch on prepared baking sheet, pressing overlapping edges to seal. Brush pastry with egg glaze. Spread half of liver pate over bottom and sides of beef. Place beef, pate side down, in center of pastry. Cover top and sides of beef with remaining liver pate. Lift up long sides of pastry in center and overlap atop beef. lightly brush edges with water and press together to seal. Press pastry against beef at short ends to cover completely and seal.Trim excess pastry from short ends. Crimp edges with fork to seal.
Gather scraps and reroll to 16-inch-long, 5-inch-wide rectangle (about 1/16-inch thick). Cut out three 16-inch-long, 1-inch-wide strips and one 2-inch-long, 1-inch-wide strip. Fold each 16-inch strip in half lengthwise, forming three 16-inch-long, ½-inch-wide strips. Press edges of each to seal.
Brush lengthwise and crosswise seams of beef Wellington lightly with water. Place 1 pastry strip lengthwise down center of beef Wellington, covering seam. Cut second pastry strip crosswise in half, forming two 8-inch strips. Place one 8-inch strip crosswise atop beef Wellington, covering center seam. Form ring with third 16-inch strip and press ends together. Press to seal at center, creating 2 bow loops. Place bow loops atop center of beef Wellington.
Cut remaining 8-inch strip crosswise in half. Attach both pieces at base of bow loops, forming ribbons. Fold 2-inch strip in half lengthwise. Press edges to seal. Cover center of bow loops and ribbons with strip, forming knot. Brush entire beef Wellington with egg glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Position rack in center of oven; preheat oven to 450º F. Bake until pastry is golden and thermometer inserted into thickest part of meat registers125º F for medium rare, about 40 minutes. Transfer baking sheet to rack. Using spatula, gently loosen bottom of beef Wellington from pan. Let stand in pan 10 minutes. Serve with sauce. |
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