Print Friendly Recipe
- Filet of beef encased in puff pastry.
- Angela Creighton
- 3-1/2 lbs (1.6 kg). filet of beef roast
- 3/4 lb (.3 kg). mushrooms, chopped fine
- 2-1/2 tbsp (35 ml). unsalted butter
- 1/2 lb (.2 kg). liver pate
- 1 package frozen puff pastry, thawed
- 1 large egg white, beaten
- 1 large egg yolk
- 1 tsp (5 ml) of water
- 1/2 cup (125 ml) Madeira
- 2 tsp (10 ml). cornstarch
- 1 tsp (5 ml) cold water
- 1/2 cup (125 ml) beef broth
- Roast the beef for 25 to 30 minutes at 400 degrees (200 C.) or until thermometer registers 120 degrees (50 C.).
- Cool completely.
- Skim fat from pan juices and reserve the juices.
- While roast is cooking, saute the mushrooms in the butter, stirring often, until all the liquid is evaporated.
- Season them with salt and pepper.
- Cool completely.
- Spread the roast with the pate, covering top and sides.
- Spread the mushrooms on top of the pate.
- On a floured surface, roll the puff pastry into a rectangle large enough to enclose the filet completely.
- Put the filet in the middle of the dough and fold up the long sides of the dough to enclose it.
- Brush the edges of the dough with some of the egg white to seal them.
- Fold ends of the dough over the filet and seal them with the remaining egg white.
- Transfer the filet, seam side down, to a shallow roasting pan and brush the dough with some of the beaten egg yolk mixed with 1 tsp (5 ml) cold water.
- If desired, roll out any remaining dough and cut into shapes with decorative cookie cutters.
- Arrange the cutouts on the dough.
- Brush them with the remaining egg yolk.
- Chill the filet for at least 1 hour and up to 2 hours.
- Bake in a preheated 400 degree (200 C.) oven for 30 minutes.
- Reduce the heat to 350 degrees (175 C.).
- Bake for 5 to 10 minutes more, or until the meat thermometer registers 130 degrees (50 C.) for medium rare meat and the pastry is cooked through.
- Let stand for 15 minutes.
- In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth.
- Add the cornstarch dissolved in 1 tsp (5 ml) cold water, the broth stirring constantly; salt and pepper to taste.
- Cook over medium heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened.
- Loosen the filet from the pan and transfer it with two spatulas to a platter.
- Serve the filet, cut into 3/4" thick slices, with the sauce.
- Named after the Duke of Wellington.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.