HELP! Need a recipe for Beef Wellington and Mushroom Duxelles for party this weekend. HELP!?!
Answers: Lost my favorite recipes for these, and the party is Saturday. What's a girl to do???
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Beef Wellington
1x3lb (1.35kg) fillet of beef (tenderloin)
2 tablespoons olive oil
1oz 30g unsalted butter
salt and freshly milled black pepper
6oz 175g paté de foie gras
4 ready prepared pancakes
1 small egg, beaten
1lb (450g) puff pastry
2oz unsalted butter
1 small onion, finely chopped
8oz (220g) flat black mushrooms, finely chopped
3 tablespoons heavy (double) cream
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper
Stuffing (Duxelle):
Heat the butter in a frying pan.
Add the chopped onion and sauté for 2 to 3 minutes until soft and golden.
Add the chopped mushrooms and sauté until all of the moisture evaporates.
Add the cream and season well with salt and freshly milled black pepper.
Continue to cook over a low heat until it has reduced to a thick pureé.
Remove from the heat, mix in the chopped parsley and allow to cool completely.
Beef:
Heat the olive oil and butter in a large frying pan.
Season the beef filet with salt and freshly milled black pepper.
Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes.
Remove the beef from the pan and allow to cool completely.
Finishing the Dish:
On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.
Spread a strip of paté across the centre of the pastry, the same width as the beef fillet. Then spread the cold mushroom stuffing over the top of the paté.
Place the beef on top of the stuffing and push down gently to settle it into the mix.
Place the 2 remaining pancakes over the top of the beef.
Cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.
Carefully turn the parcel over onto a buttered, large baking tray.With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.
When you are ready to bake the Beef Wellington, preheat the oven to 450F/230C/gas mark 8.
Brush the pastry all over with beaten egg.
Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes, or until the internal temperature reaches 130 degrees and the pastry is golden brown.
Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes before carving in thick slices.
Try Allrecipes.com great site with all sorts of recipes. Others users rate the recipes and let you know what they like about it or what they would change. You can even search for recipes that use a specific ingredient. And you can print out the recipes too. Good luck sounds like a delicious party.
Don't forget the black truffles and the Madiera wine. Also, cut out leaves and other little things from the puff pastry and glue it on the shell with and egg brush. I usually then brush the top liberally with egg wash, too.