FILLET OF BEEF WELLINGTON
Some say it was his favorite meal, and others claim it
resembled the boots that he wore. Whatever the case may be,
the Duke of Wellington has a grand dish named after him,
which became the entertaining extravaganza of the 1960s.
a 3 1/2-pound fillet of beef tied with thin sheets of
larding fat at room temperature
3/4 pound mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
1/2 pound paté de foie gras (available at specialty
foods shops) at room temperature
1 pound puff paste or thawed frozen puff pastry
plus additional for garnish if desired
1 large egg white beaten
an egg wash made by beating 1 large egg yolk with 1
teaspoon of water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at
specialty food shops) if desired
watercress for garnish if desired
In a roasting pan roast the beef in the middle of a
preheated 400F oven for 25 to 30 minutes, or until the
thermometer registers 120F. Let the fillet cool completely
and discard the larding fat and the strings. Skim the fat
from the pan juices and reserve the pan juices.
In a heavy skillet cook the mushrooms in the butter over
moderately low heat, stirring, until all the liquid they
give off is evaporated and the mixture is dry, season them
with salt and pepper, and let them cool completely. Spread
the fillet evenly with the pate de foie gras, covering the
top and sides, and spread the mushrooms evenly over the
pate de foie gras. On a floured surface roll 1 pound of the
puff paste into a rectangle about 20- by 12- inches, or
large enough to enclose the fillet completely, invert the
coated fillet carefully under the middle of the dough, and
fold up the long sides of the dough to enclose the fillet
brushing the edges of the dough with some of the egg white
to seal them. Fold ends of the dough over the fillet and
seal them with the remaining egg white. Transfer the
fillet, seam side down to a jelly-roll pan or shallow
roasting pan and brush the dough with some of the egg wash.
Roll out the additional dough and cut the shapes with
decorative cutters. Arrange the cutouts on the dough
decoratively, brush them with the remaining egg wash, and
chill the fillet for at least 1 hour and up to 2 hours.
Bake the fillet in the middle of a preheated 400F oven for
30 minutes, reduce the heat to 350, and bake the fillet for
5 to 10 minutes more, or until the meat thermometer
registers 130F. for medium-rare meat and the pastry is
cooked through. Let the fillet stand for 15 minutes.
moderately low heat, stirring, until all the liquid they
give off is evaporated and the mixture is dry, season them
with salt and pepper, and let them cool completely. Spread
the fillet evenly with the pate de foie gras, covering the
top and sides, and spread the mushrooms evenly over the
pate de foie gras. On a floured surface roll 1 pound of the
puff paste into a rectangle about 20- by 12- inches, or
large enough to enclose the fillet completely, invert the
coated fillet carefully under the middle of the dough, and
fold up the long sides of the dough to enclose the fillet
brushing the edges of the dough with some of the egg white
to seal them. Fold ends of the dough over the fillet and
seal them with the remaining egg white. Transfer the
fillet, seam side down to a jelly-roll pan or shallow
roasting pan and brush the dough with some of the egg wash.
Roll out the additional dough and cut the shapes with
decorative cutters. Arrange the cutouts on the dough
decoratively, brush them with the remaining egg wash, and
chill the fillet for at least 1 hour and up to 2 hours.
Bake the fillet in the middle of a preheated 400F oven for
30 minutes, reduce the heat to 350, and bake the fillet for
5 to 10 minutes more, or until the meat thermometer
registers 130F. for medium-rare meat and the pastry is
cooked through. Let the fillet stand for 15 minutes.
In a saucepan boil the reserved pan juices and the Madeira
until the mixture is reduced by one fourth. Add the
arrowroot mixture, the broth, the truffles, and salt and
pepper to taste and cook the sauce over moderate heat,
stirring, being careful not to let it boil, for 5 minutes,
or until it is thickened. Loosen the fillet from the
jelly-roll pan, transfer it with two spatulas to a heated
platter, and garnish it with watercress. Serve the fillet,
cut into 3/4-inch-thick slices, with the sauce.
until the mixture is reduced by one fourth. Add the
arrowroot mixture, the broth, the truffles, and salt and
pepper to taste and cook the sauce over moderate heat,
stirring, being careful not to let it boil, for 5 minutes,
or until it is thickened. Loosen the fillet from the
jelly-roll pan, transfer it with two spatulas to a heated
platter, and garnish it with watercress. Serve the fillet,
cut into 3/4-inch-thick slices, with the sauce.
Serves 8.
Gourmet
January 1991
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