Subject: Beef Wellington
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 26 2002 - 09:16:29 EST
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FOOD FUNNY
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Anna Welander writes, "Here are a couple of weird instructions that
are alleged to have been written on packages."
On a package of peanuts:
Instructions: Open the package. Eat the contents.
On a package of French fries: You could be a winner! No purchase
required. Details inside the package.
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TODAY'S RECIPE
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There are a couple of different theories as to how the name of this
dish came about. One says that the whole beef fillet wrapped in
pastry resembles a Wellington boot in shape and size. The other, and
the one I choose to believe, tells how this was a favorite dish of the
Duke of Wellington who ordered it served at every dinner he hosted.
Regardless of its provenance, beef Wellington remains one of the great
dishes of all time.
Beef Wellington
A 5-lb (2.25 Kg) whole fillet of beef, well trimmed
of excess fat and sinew (silver skin)
1 shallot, finely chopped
3 Tbs (45 ml) butter
1 lb (450 g) mushrooms, very finely chopped
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 large sheets puff pastry
8 oz (225 g) prepared pate de foie
1 egg yolk mixed with 1 Tbs (15 ml) water
Place the fillet on a wire rack in a large roasting pan and roast in a
preheated 425F (220C) oven until it reaches an internal temperature of
120F (48C), about 20 minutes. Remove from the oven and let the meat
return to room temperature. Meanwhile, saute the shallot in the
butter until tender but not browned, about 5 minutes. Add the chopped
mushrooms and saute over high heat, stirring frequently, until almost
all of the moisture has evaporated - the mixture should resemble a
coarse paste. Season with nutmeg, salt, and pepper, and allow to cool
to room temperature. To assemble, roll out the sheets of puff pastry
until they are about 2 inches (5 cm) longer and wider than the fillet.
Place the fillet in the center of one of the sheets of puff pastry and
spread the pate de foie in a thin layer over the top and sides of the
beef. Top with the mushroom mixture. Brush the edges of the pastry
with water and place the second sheet of puff pastry over the top.
Trim and seal the edges, crimping with your fingers or the tines of a
fork. Decorate the top of the log with any remaining puff pastry cut
into decorative shapes and brush with the egg yolk mixture. Bake in a
preheated 425F (220C) oven for 10 minutes. Reduce the heat to 375F
(190C) and bake until the crust is golden brown, about 20 minutes.
Remove from the oven and allow to rest 10 minutes. To serve, cut with
a very sharp knife into slices about 3/4 inch (2 cm) thick. Serves 8
to 12.
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