Food Network: 1000 Calorie Beef Wellington

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

1000 Calorie Beef Wellington
Recipe courtesy Sara Moulton

Ingredients
1 (3 1/2-pound) beef tenderloin, cleaned and tied with thin strips of
bacon, at room temperature
3/4 pound button mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
Salt
Pepper
1/2 cup heavy cream
1/2 pound pate de foie gras, (available at specialty foods shops) at room temperature
1 pound frozen puff pastry, thawed, plus additional for garnish, if desired
1 large egg, separated
1 teaspoon water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at specialty food shops) if desired

Watercress, for garnish if desired

Directions
Preheat oven to 400 degrees F.

In a roasting pan roast the beef in the middle of the oven for 25 to 30 minutes, or until an instant
read thermometer registers 120 degrees F when inserted into the beef. Let the fillet cool completely
and discard the bacon and the strings. Skim the fat from the pan juices and reserve the pan juices.
In a heavy skillet cook the mushrooms in the butter, salt and pepper over moderately low heat,
stirring, until all the liquid they give off is evaporated and the mixture is almost dry. Add heavy
cream and cook until cream thickens and coats the back of a spoon, about 5 minutes. Let cool
completely.

Spread the fillet evenly with the pate de foie gras, covering the top and sides, and spread the
mushrooms evenly over the pate de foie gras. On a floured surface roll 1 pound of the puff pastry
into a 20 by 12-inch rectangle, or large enough to enclose the fillet completely. Slightly beat the
egg white in a small bowl and set aside. Beat the egg yolk with the water to make an egg wash and
set aside. Invert the coated fillet carefully under the middle of the dough, and fold up the long

sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white
to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white.

Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough
with some of the egg wash. Roll out the additional dough and cut out shapes with decorative cutters.
Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the
fillet for at least 1 hour and up to 2 hours.

Bake the fillet in the middle of a preheated 400 degree F oven for 30 minutes. Reduce the heat to
350 degrees F, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers
130 degrees F for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15
minutes. In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by
1/4. Add the arrowroot mixture, the broth, the truffles, and salt and pepper, to taste, and cook the
sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is
thickened. Loosen the fillet from the jelly-roll pan, transfer it with 2 spatulas to a heated
platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the
sauce.