View Single Post
Old 10-23-2007, 03:19 PM   #38
CrankySpice
Unwashed.
 
CrankySpice's Avatar
 
Join Date: Jul 2006
Location: Maine
Posts: 1,044
CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!CrankySpice has a ton of rep. Literally. As in over 2000!
Default Beef Wellington

Okay, I base my BW on a recipe from Martha Stewart...so I've just cut and pasted it here, more or less, with the changes I make and with photos I took while prepping.

1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat
1 tsp coarse salt
1/2 teaspoon freshly ground pepper
1 recipe Duxelles (above)
All-purpose flour, for dusting
1 pound frozen puff pastry, thawed, plus more for garnish if desired
1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
1 large egg, lightly beaten
Sea salt, or coarse salt, for sprinkling (optional)


Directions
Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape during cooking. (Your butcher can do this for you.)
Heat a large cast-iron or heavy skillet over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear tenderloin until well browned on all surfaces, about 1 1/2 minutes on each side, including ends.
Transfer tenderloin to a cutting board with a drainage well; let rest until cool. Cut and remove the kitchen twine. (CS: I don't have a cutting board with a drainage well, so I just use a regular cutting board and put a wine cork under one end and let the other end hang over the edge of the sink, as in the picture below):

prep2.jpg

On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the mousse, and spread half of the duxelles evenly over the top.
Carefully invert coated tenderloin into middle of puff pastry, coated-side down. Spread another layer of mousse on top and sides of tenderloin. Spread remaining duxelles over top.

prep6.jpg

Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight. Roll out any extra dough, cut into holly or other shapes if desired, and chill on baking sheet with beef. (I have skipped the chilling process in the interest of time, with no ill effect.)

Preheat the oven to 425 degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired; brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet.

prep7.jpg

Bake until pastry is golden brown and beef registers 120 degrees.to 130 degrees.on an instant-read thermometer for rare, 130 degrees.to 135 degrees.for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.

prep11.jpg

Last edited by CrankySpice; 10-23-2007 at 03:25 PM.
CrankySpice is offline   Reply With Quote