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Puff Pastry Tips
Unroll the pastry on a lightly floured board, countertop, or pastry cloth. If
the pastry becomes too soft, return it to the refrigerator to chill for a few
minutes.
Handle the pastry as little as possible to ensure tender- ness. Cut with a sharp
cutting utensil such as a sharp knife or a pastry or pizza wheel.
Dark glazed baking sheets may bake puff pastry faster, adjust bake time if
necessary.
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Beef Wellington
3 lbs. trimmed filet of beef
salt and pepper
Duxelles:
1 lb. mushrooms diced fine
3 T. shallots
2 T. butter
3 T. Maderia
3/4 lb. gruyere cheese shredded
1 package frozen puff pastry
Brown filet of beef, with salt and pepper, in a large skillet, browning quickly
on all sides, about 10 minutes. Chill immediately.
To make duxelles:
Add butter to same skillet and add mushrooms. Quickly saute over medium high
heat until liquid is removed from the mushrooms, about 10 minutes, stirring
while cooking. Turn heat down, add shallots and Maderia, cook until all liquid
has evaporated. Cool.
Unwrap puff pastry and join the 2 pieces together at the long ends. Press to
seal well. Spread cheese down the center and top with 1/2 of the duxelle
mixture. Place filet on top of mushrooms. Fold up ends of puff pastry around
beef. Trim excess puff pastry. Press edges together to seal edges. Place seam
side down on a greased baking sheet. Using puff pastry scraps decorate the top.
(You can cut out leaves with a cookie cutter and form long ropes with the
pastry.) Brush 1 beaten egg over the puff pastry and refrigerate. Bake 18-20
minutes at 400 degrees F. for medium rare, until pastry is golden brown. You can
do this in the morning before your dinner party if you choose. Don't cover the
pastry once the egg glaze is on it.
Maderia Sauce
Saute 1/2 C. each of carrot, celery and onion until tender. Add 2 C. beef broth,
1 bay leaf, 1/2 C. Maderia Wine and cook another 10 minutes. Strain broth back
into a sauce pan and add remaining duxelle mixture. Bring to a boil and thicken
with 3 T. cornstarch and 3 T. water. Season to taste with salt and pepper.
To serve:
Let the beef set for 10 minutes before serving. Serve the Maderia Sauce on the
side.
Note: You can also do these as individual servings. Slice the filet into 1 1/2
inch thick slices. Saute the beef pieces on each side 2 minutes over high heat.
Cool. Cut circles of the puff pastry (I use a soup bowl and cut around the
outside edge) and repeat the steps from above.
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