Northwest Wine - Online Magazine
Beef Wellington With Truffle Sauce
For some reason, beef incrusted in pastry and truffles are another match made in heaven. This classic English dish incorporates truffles in the sauce, made moments before it is served. As you know, most truffles are not very heat tolerant. Their musky earthy flavors are best presented if lightly cooked in a fat such as drippings or butter, or simply shaved or grated over the dish.
What You Do
1. In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120 F. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices.
2. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. 3. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras.
4. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white.
5. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400 F oven for 30 minutes.
6. Reduce heat to 350 F and bake an additional 5-10 minutes more or until a meat thermometer registers 130 F for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. 7. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot or flour mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transferring it to a heated platter.
8. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce.
Notes: This pastry wrapped concept works for a fillet mignon or salmon Wellington wrapped in puff pastry. For some reason, truffles match up well with meat wrapped in pastry. Who knew?
Source: recipes.epicurean.com
Wine Pairings
A full bodied Oregon Pinot noir or a Cabernet Sauvignon blend
Ingredient List
Here's what you need:
- 3 1/2 lb Beef fillet, tied and larded at room temp
- 3/4 lb mushrooms, finely chopped
- 2 1/2 Tablespoon unsalted butter
- 1/2 lb Paté de foie gras, at room temp
- 1 lb puff pastry
- 1 large egg white, beaten
- 1 large egg yolk beaten with
- 1 teaspoon water
- 1/2 cup Madeira
- 2 teaspoon arrowroot or flour, dissolved in
- 1 Tablespoon cold water
- 1/2 cup beef broth
- 2 tablespoon Black truffles, finely chopped
- Watercress for garnish
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