Beef Wellington with Roasted Shiitake Mushrooms Recipe
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- Yield: 2 Servings
The classic Filet de Boeuf Wellington or Beef Wellingon is named after Arthur Wellesley, first duke of Wellington who defeated Napoleon at Waterloo. Shiitake mushrooms are originally from Japan and Korea. This earthy mushroom is now being cultivated in the United States where it is often called "golden oak." The firm flesh has an almost meaty flavor.
Ingredients
- The Beef:
- 1 16-18 ounce center cut of beef tenderloin
- sea salt
- freshely ground pepper
- 3-4 ounces pâté of foie gras
- 1 tablespoon butter
- 1 tablespoon oil
- 10-12 ounces of puff pastry
- 2 eggs, beaten (egg wash)
- 1/4 cup truffle sauce (see below)
- The Mushrooms:
- 6-8 medium shiitake mushrooms
- 2-3 tablespoons olive oil
- 1/2 teaspoon finely chopped garlic
- pinch of sea salt
- pinch freshly gound pepper
- The Truffle Sauce:
- 1/2 cup Port wine
- 1/2 ounce of truffle
- 1/2 cup veal of beef stock
- 2 teaspoons butter
- sea salt
- freshly ground pepper
Instructions
- To prepare the Wellington: Trim any fat or silver skin that covers the meat. Using a sharp knife, form a "pocket" in the tenderloin by making an incision begining 1/2-inch back from the tip of the meat. Cut halfway into the meat and stop 1/2-inch before reaching the other end. Lightly salt and pepper the "pocket" and stuff with the foie gras, cut lengthwise. Shape the meat and tie with kitchen twine to keep the foie gras from falling out.
- Season the meat with salt and pepper. Heat the butter and oil in a heavy skillet over high heat. When the butter browns, sear the meat well all around. Place the skillet in a preheated oven for about 10 minutes. Using tongs, turn the meat several times to ensure even cooking.
- Remove the meat from the pan and allow to cool completely before wrapping in the puff pastry dough. Remove string when cooled.
- Roll the puff pastry dough on a floured surface into a rectangle, approximately 10-inches x 12-inches x 1/8-inch. Brush off any excess flour.
- Place the cooled prepared beef in the center of the puff pastry dough. Brush the dough with the egg wash and completly envelop the meat. Trim away any excess dough. Chill for at least 1 hour.
- Preheat oven to 450 degrees. Place the uncooked Wellington on an ungreased sheet pan. Brush the surface with egg wash. Bake for approximately 20 minutes for medium rare. Remove from oven and allow to rest in a warm place for 12-15 minutes before serving. Use a meat thermometer to test for doneness. While the Wellington is baking, prepare the mushrooms.
- To prepare the mushrooms: Preheat oven to 450 degrees. Detach the stems from the mushrooms and reserve stems for use in a stock. Wash the mushrooms in cold water twice, lifting them from the water so that the grit stays in the bottom of the bowl. Pat the mushrooms dry and lightly salt and pepper.
- Place the olive oil and garlic in a small bowl. Dip each mushroom in the oil to coat lightly, allowing oil to drain off the mushrooms. Place mushrooms on a small baking sheet and place in the preheated oven for 8 minutes. Mushrooms may be prepared ahead and reheated in a 400 degree oven for 3-4 minutes.
- The Truffle Sauce: Chop the truffle and place in a small saucepan with the Port wine. Place pan over high heat and bring to a boil. Reduce the Port wine by two-thirds and add the veal or beef stock. Bring to a boil, reduce heat, and simmer for 3-4 minutes. Remove from heat and whisk in the butter. Taste and adjust seasonings.
- To serve: Cut the Wellington into 1/2-inch slices and place on a warm serving platter. Serve with the truffle sauce and roasted shiitake mushrooms.
- Course: Entrée
