Beef Wellington

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This recipe comes from my favorite cookbook The Silver Spoon. The dish turned out beautifully, but as with most recipes I had to adjust. In this case I doubled all of the baking times. I also cut out some pastry decorations and added them to the top. Outside of that….perfection!

Olive oil, for brushing
2 1/4 Lbs. beef tenderloin
3 1/2 ounces pancetta, sliced thin
9 ounces store-bought puff pastry dough, thawed if frozen
all-purpose flour, for dusting
3 1/2 ounces truffle pate’
1 egg yolk
1 Tbsp. milk

Preheat oven to 425 degrees F. Brush an oval ovenproof dish with oil. Wrap the beef in the pancetta slices and tie with kitchen string, then place in the prepared dish. Cover and cook in the oven for 10 minutes, then remove from the oven and let cool slightly. Lower the oven temperature to 400 degrees F. Meanwhile, roll out the dough on a lightly floured counter. Untie the beef and remove the pancetta. Carefully spread the pate’ over the whole roast, then place the meat on the dough and wrap it around to enclose the meat, crimping the edges to seal. Beat the egg yolk with the milk in a bowl and brush the mixture over the package. Make two small holes in the dough to let steam escape during the cooking. Place the package on a cookie sheet and bake for 20 minutes, until golden brown. Let rest for 5 minutes, then slice and transfer to a warm serving dish.

Wine served: 2002, Bourgogne Passetoutgrain

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