Description:

Filet of beef encased in puff pastry.

Source:

Angela Creighton

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

Named after the Duke of Wellington.