Beef Tenderloin Wellington

Introduction To Beef Tenderloin Wellington

Beef tenderloin wellington is a delicious beef tenderloin (fillet steak) which is covered with pie dough and believe me it will give you a finger licking good tasty dish.

Step One To Prepare Beef Tenderloin Wellington

 Ingredients 

Yield : 8 portions   each portion : 1′ slice (¾ inch)

For the preparation of the dough:

Bread flour  24 oz

Salt  1/2 tsp

Butter  6 oz

Shortening  6 oz

Egg yolks  3

Olive oil  1/2 oz

Cold water  6 to 8 oz

Method 

1. Sift flour.Fold remaining ingredients into flour for pie dough.Blend lightly.Cover dough with cloth; allow to stand 1 hr.

Step Two To Prepare Beef Tenderloin Wellington

Ingredients 

Beef tenderloin (fillet steak), whole ,trimmed peeled  1(5 lb)

Liver pate (recipe given below) or foie grass  8 oz

Truffle peelings, finely chopped  2 oz

Method 

2. Sear tenderloin well, leaving center practically raw.cool.Spread with liver pate or foie gras.sprinkle with chopped truffles.

Step Three To Prepare Beef Tenderloin Wellington

Ingredients 

Egg wash  to brush

Salad oil  for pan.

Method 

3. Roll out pate en croute dough 3/16 inch thick.Wrap dough around tenderloin keeping seam on bottom.Fold ends under.Decorate with cut-out made from dough trimmings.

4. Brush surface with egg wash.Place on oiled bake sheet.Bake at 350°F about 40 minutes or until dough is done. (if dough browns too quickly shield with foil).

5. Cut with slices about 3/4 inches thick: serve 1 slice per portion.Serve madeira sauce (recipe given below) separately in gravy boat or appropriate container.

Note if foie gras or liver pate has chopped truffles,truffles may be omitted as a separate ingredients.

Beef Liver Pate

Introduction To Beef Liver Pate

Beef liver pate is an appetizer and it gives a wonderful taste to beef tenderloin wellington dish and you can also use it as an appetizer by spreading it on a bread slice or bun after giving slice color in heated pan and adding some butter on the pan.

Preparation Time 10 minutes	Cooking time 10 minutes
Resting time 15 minutes	Total time 20 minutes

Ingredients

• Servings :8 people
• 2 tablespoons pastured butter or ghee
• 750 grams beef liver with removed membrane.
• 1/2 large diced yellow onion
• 1½ tablespoons heavy cream or coconut cream
• 1 teaspoon garlic powder
• 1 tablespoon coconut aminos
• 1/2 teaspoon paprika
• 1/2 teaspoon white pepper
• .75 teaspoon sea salt

Method 

1. In a medium skillet, melt butter or ghee.
2. Add onion and saute until translucent. Add chopped liver and cook until completely done but not overcooked.
3. Place cooked onions and liver into a food processor. Add remaining ingredients and blend until smooth and even throughout.
4. Add more salt if necessary and pulse a few more times to blend well.
5. Transfer to a mason jar and store in the refrigerator for up to 2 weeks.

Madeira Sauce

Ingredients

• 1 shallots
• Glass of port
• salt and pepper  to taste
• 135 ml madeira wine
• 475 ml beef stock
• 3 tbsp flour
• 7 tbsp usalted butter

Method 

Melt 3 tablespoons of butter.Then add the flour stirring constantly until brown and smooth.Add beef stock and wine-stir and keep stirring until thickened.Add the shallots and port in a separate pan and reduce.When reduced mix it with medeira sauce and season it.