Beef Tenderloin Wellington
|Mushrooms||1 Pound, minced|
|Green onions||10 , minced|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Condensed consomme||1 1⁄4 Cup (20 tbs), undiluted|
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Red wine/Port / madeira||1⁄2 Cup (8 tbs)|
|Beef tenderloin||6 Pound (1 piece)|
|Pate de foie gras||7 Ounce|
|Pie pastry||22 Ounce (2 boxes, ready mixed)|
|Cold water||2 Tablespoon|
|Egg||1 , slightly beaten|
1) In a medium saucepan, melt 4 tablespoons of butter. Once the butter browns lightly, add in the mushrooms, green onions and parsley.
2) Cook the mixture over a medium flame, while stirring often, till the liquid evaporates completely.
3) Allow the mixture to cool down. Preheat the oven to 400F.
4) In a bowl, add 1/4 cup of condensed consomme. Sprinkle gelatine over it and allow the mixture to stand for 5 minutes.
5) In a small pan, add in the leftover consomme and wine, port or madeira. Heat the mixture.
6) Now, add in the soaked gelatin mixture into the wine mix and cook over a low flame. The gelatin must dissolve completely, so mix thoroughly.
7) Season the mixture with salt and pepper.
8) Stir the mixture well and transfer into a 8-inch square cake pan.
9) Allow the pan to chill in the refrigerator.
10) Meanwhile, sprinkle salt and pepper over the tenderloin.
11) Fold the narrow end of the tenderloin slightly so that both ends of it look broad of almost the same width. Tie the end securely so it holds shape while cooking.
12) In a heavy frying pan, melt 2 tablespoons of butter. Add in the beef tenderloin and sear on both sides. Transfer the meat onto a warm serving plate.
13) Into the chilled mushroom mixture add in the pate de foie gras. Mash and mix the mixture well.
14) To prepare the pastry, roll it out into 16X9-inches and 1/4-inch thickness. The roll should be large enough to hold the meat at once.
15) Spread the mushroom mixture over the pastry evenly leaving the edges free.
16) Place the tenderloin in the centre of the pastry, the meat part facing down. Fold the pastry over gently. Shut the seams by rubbing the ends with a mixture of cold water and lightly beaten egg.
17) Transfer the pastry onto a baking tray, seam side down. Brush the top of the pastry with the remaining egg mixture.
18) Using the fork, make criss cross slits on the top of the pastry.
19) Bake for 30 to 40 minutes till the pastry becomes well browned.
20) Allow the pastry to cool down or serve hot out of the oven.
21) To serve the Beef Tenderloin Wellington, slice and serve on individual plates.