Filet Of Beef Wellington
|Beef fillet||5 Pound (Use prime cut)|
|English mustard||1 Teaspoon|
|Larding pork strips||1 Pound|
|Mushrooms||1⁄2 Pound, minced|
|Cooked ham||1 1⁄4 Pound, minced|
|Shallots||3 , minced|
|Salt||1 1⁄4 Teaspoon|
|Madeira||1⁄3 Cup (5.33 tbs)|
|Tomato puree||1 Tablespoon|
|Truffles||3 , finely chopped|
Spread filet with mustard, tie larding pork over it.
Roast in 400° oven for 25 minutes.
Remove and cool.
Remove pork, skim pan juices, and reserve them.
In 2 tablespoons butter, saute mushrooms, ham and shallots for 5 minutes.
Add salt and Madeira.
Saute chicken livers in 2 tablespoons butter and oil until done.
Chop and add to mushroom mixture.
Add tomato puree, meat extract and truffles.
Mix well, and remove from heat.
Roll out puff paste.
Lay the cold filet in the center and pile the ham and mushroom mixture on and around it.
Carefully wrap the filet in pastry, turning in ends, and press all seams together firmly.
Lay it, seam side down, on a baking sheet and brush with dorure (egg yolk beaten with water).
Cut decorative shapes from the trimmings of the pastry.
Brush them with dorure and fix them to the top of the wrapped filet.
Bake in a preheated 425° oven for 35-40 minutes or until pastry is cooked through.
Arrange filet on a heated serving platter and carefully slice it, keeping the crust intact around each slice.