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 Beef Wellington (Boeuf En Croute)

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Beef Wellington (Boeuf En Croute)   October 7th 2011, 7:25 pm

Beef Wellington (Boeuf En Croute)
Serves 8
This dish is named after the Duke of Wellington, famed for victory at the Battle of
Waterloo in 1815 so called perhaps because in its larger version the finished product
looks like a highly polished riding or Wellington boot. This tenderloin (fillet) of beef in
puffed pastry was originally created to honor the Duke and was also the favorite of the
late President Richard Nixon. The Duke is said to have ordered that this beef dish be
served at every dinner that he might be hosting. His English chef dubbed the
preparation, "Wellington Steak," his Gaelic counterpart across the Channel, still
smarting from Napoleon's defeat, simply called the it, "Filet de Boeuf en Croute.“ This
is my tried and tested quick version which has impressed many a dinner guest, now the
secret is yours, give it a try, you won’t be disappointed

• 1.2kg fillet of beef, cut from the central section of fillet
• 40g butter, unsalted if possible
• 2 tablespoons vegetable oil
• 250g fresh sliced mushrooms
• 175g Smooth liver pate
• 400g Puff pastry – homemade or premade
• 1 egg yolk for sealing and coating the pastry
• Salt and black pepper to taste

1. Season the beef with salt and freshly ground pepper
2. Heat the butter and vegetable oil in a large pan, Sauté the beef in the pan and
brown on all sides
3. Remove and set aside
4. Place the mushrooms and gently fry until done, don’t brown
5. Fold/mix the mushrooms and the pate to form a paste
6. Roll the pastry into a large rectangle
7. Preheat the oven to 220ºC
8. Carefully spread the pate paste over the pastry leaving a good 4cm boarder all
the way around
9. Brush the edges of the pastry with the egg yoke
10. Place the beef in the centre of the pastry (Presentation side downwards)
11. Spread any remaining pate on the top of the meat, which eventually become the base
12. Roll the pastry around the meat, sealing the edges well and using the egg to seal
13. Decorate the Wellington with any pastry trimmings as desired and place on a greased
baking sheet
14. Bake in the oven for 30-35 minutes for medium rare and 40-45 minutes for medium
well done
15. Allow to stand and rest for 10 minutes before carving

Accompaniments & Garnish
• Gravy or sauce of your choice, I like something with port and wild berries

A hungry stomach seldoms scorns plain food.
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