Beef Tenderloin Wellington

Salt and freshly ground black pepper

1 (3- to 4-pound) prime tenderloin, fully trimmed

1/4 cup salad oil

2 tablespoons butter

1 small onion, finely chopped

1/2 pound fresh mushrooms

2 ounces cognac

1/2 teaspoon powdered rosemary

2 (5-ounce) cans imported pate de foie gras with truffles

1 1/2 pounds puff paste or 2 (10-ounce) packages puff pastry shells, defrosted

1 egg

1 tablespoon milk

Salt and pepper the tenderloin on all sides. Preheat oil in a baking pan and roast in a preheated 450 degree oven for 10 to 15 minutes making sure it stays very rare. Remove from oven and cool. Pour off oil from the tenderloin and using the same pan, add butter.

Saute onions and mushrooms until tender over a medium heat. Add cognac, remove from heat and cool. When cool, chop mushrooms very finely, add rosemary and foie gras with a fork and make a very fine liver paste.

When tenderloin is cooled, spread its entire surface with liver mushroom paste.

Roll out puff pastry to 1/4 inch thickness. If you use pastry shells, work them together so as to make one ball of dough. Roll this out also to 1/4 inch thickness and wrap coated tenderloin.

Trim edges of pastry, moistening edges with water and sealing by pressing together. Brush crust with egg beaten with milk. Make two holes on top of tenderloin to allow steam to escape.

Decorate with pieces of dough making grapes, flowers, leaves, etc., according to your artistic ability.

Bake in a preheated 425 degree oven for 20 to 25 minutes.

Yield: 8 to 10 servings

Recipe taken from: Southern Living The Southern Hospitality Cookbook by Winifred Green Cheney.

Leave a Reply