Descrição
Beef Wellington
1 beef tenderloin, trimmed and chain removed (about 3 to 4 pounds)
Coarse salt and freshly ground black pepper, for seasoning
5 tablespoons olive oil
1 cup minced onions
2 tablespoons minced shallots
8 cups assorted exotic mushrooms, wiped clean and trimmed
2 teaspoons chopped garlic
3/4 cup red wine
1/2 cup chopped parsley
1/2 pound Fois Gras, sliced into 1-ounce slices, or 8 ounces good quality pate*
1 cup port wine syrup
2 pieces of frozen puff pastry
1 egg beaten with 1 tablespoon water
1 tablespoon finely chopped mushrooms, sauteed in butter
Preheat the oven to 350 degrees F.
Season the tenderloin with salt and pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a saute pan, heat the remaining olive oil. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the shallots and saute for 1 minute.
In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid as dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Reseason the duxelle if necessary. Cool the duxelle completely.
Season the Fois Gras slices with salt and pepper. In a hot saute pan, sear the Fois Gras for 30 seconds on each side. Remove the Fois Gras from the pan and drain on a paper-lined plate. Place Fois Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the duxelle over the top of the tenderloin. Lay the seared Fois Gras directly on top of the duxelle. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce and sprinkle with sauteed mushrooms.
Hollandaise With Fresh Asparagus
1 large bunch of asparagus
4 egg yolks
2 teaspoons fresh lemon juice
1 tablespoon water
1 tablespoon Dijon mustard
2 teaspoons finely chopped parsley
1/2 pound butter, melted and warm
Bring a pot of salted water to a boil. Trim the asparagus. Place the asparagus in the water and blanch for about 4 to 6 minutes. Remove the asparagus from the water and season with salt and pepper. While the asparagus are blanching, prepare the sauce. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Place the asparagus on a platter and spoon the Hollandaise sauce over the top.
Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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