RECIPE: BEEF WELLINGTON
1 T. minced shallot
1/2 lb. cremini mushrooms, finely chopped
1 t. fresh thyme leaves
1/2 t. good salt (white truffle salt if you have it)
1 t. white truffle olive oil
2 8-oz. filets mignon
2 8" crêpes
4 oz. good liver pâté (foie gras is the classic choice; I used a black truffle-studded version)
egg yolk and milk wash
Sauté the shallots in the butter for a minute or two, then add the mushrooms, thyme and salt. Continue to cook, stirring occasionally, until the mixture has browned and all the moisture from the mushrooms has evaporated. Remove from heat, stir in truffle oil, and set aside to let cool.
Sprinkle a tablespoon of kosher salt in the bottom of a cast iron skillet, get it good and hot, and sear the filets three minutes per side. Remove from heat and let cool.
Assemble: lay out the crêpes and spread a circle of pâté about the same size as the filet. Spread a layer of the mushrooms on top of that, then place the filet on top. Fold up the sides of the crêpes to encase everything, pressing firmly so it all sticks together. The crêpe won't completely cover the filet, it's okay if the bottom of the steak shows, but you do want all the other stuff to be covered.
Roll out the puff pastry into a rectangle about 10" x 8". Invert the wrapped filets so when you fold the puff pastry up and around them, the liver side will be on top and the seams of the puff pastry will be on the bottom. It's not complicated. Pinch to seal the seams of the puff pastry well. Refrigerate the packages for at least an hour.
Brush each with a glaze of egg yolk whisked with milk. Use leftover strips of puff pastry to decorate the tops. Cut ventilation slashes into each, and pop them into a preheated 375° oven for 30 minutes for medium rare.
Beef Wellingtons are good just as is, hot from the oven, but I mixed up a little sauce of shallots, butter, red wine, beef broth and cream to go with these. It dressed up the plate, but truth be told, the Wellies were wonderful au naturelle.Print This Post