Beef Wellington |
Heat the oil in a skillet and brown the beef on all sides. Remove it to a plate and let it cool. Prepare the duxelles: in a saucepan, soften the shallots in 2 tablespoons butter, but do not let them brown. Add the chopped mushrooms, stir well, and let the mixture cook until most of the liquid has evaporated. Add the minced parsley, salt and pepper to taste. Allow the mixture to cool. Heat the oven to 400º. Roll the puff pastry sheet into a rectangle large enough to surround the beef. Spread the mushroom duxelles on top of the beef and place it on the puff pastry. Fold the pastry around the beef, pinching the edges together to seal well. Place the beef, seam side down, on a baking sheet. Decorate with strips or shapes from the puff pastry trimmings, if desired. Brush the pastry all over with the beaten egg. Place in the oven for 30 minutes, or until the internal temperature of the beef reaches 130º for medium rare. Remove from the oven and keep warm. Meanwhile, reduce the veal stock with the Madeira, and season with salt and pepper. Whisk in the remaining 3 tablespoons butter. Slice the Beef Wellington and serve the sauce in a sauce boat. |
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