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Beef Wellington with Madeira Sauce
 
Bon Appetit:
The Christmas Season
From the Editors of
Bon Appétit, 2000,
Condé Nast Books, Clarkson Potter
Bon Appetit - One Year Subscription
“Beef Wellington, a classic
special-occasion entrée, consists of
beef tenderloin
that has been spread with liver pate and wrapped
in pastry. This version is
elegant, impressive and absolutely
delicious – a perfect centerpiece dish
for
the Christmas table.”
8 servings
Chicken Liver Pâté
[Or if you want to go all out, substitute
purchased pâté de foie gras!]
2 tablespoons (1/4 stick) butter
[If you can get chicken fat, render it
and use it instead of butter.]
1 pound chicken livers, trimmed
1 medium onion, chopped fine
1 tablespoon chopped fresh thyme
2 tablespoons brandy
Beef
2 tablespoons vegetable oil
One 12- to 13-inch-long, 3- to 4-inch-diameter
beef tenderloin
(about 4 pounds), fat trimmed
One 17.3-ounce package frozen puff pastry
(2 sheets), thawed
1 egg, beaten to blend (for glaze)
Madeira Sauce (recipe follows)
For Chicken Liver Pâté: Melt butter in heavy large
skillet over high
heat. Add chicken livers, onion and thyme and sauté until
livers are
cooked through and all liquid evaporates, scraping bottom of
skillet
often, about 8 minutes. Add brandy and simmer 1 minute, scraping
up any browned bits from bottom of skillet. Puree mixture in food
processor until smooth. Season with salt and pepper. Cool. (Can be
prepared 1 day
ahead. Cover and refrigerate.)
For beef: Heat oil in heavy large skillet over high heat. Add beef to
skillet and brown on all sides, about 8 minutes. Transfer beef to
baking sheet and refrigerate until cool to touch, about 15 minutes.
Lightly flour another heavy large baking sheet. Roll out each pastry
sheet
on floured surface to 13-inch square. Overlap pastry sheets by
1/2 inch
on
prepared baking sheet, pressing overlapping edges to seal.
Brush pastry with
egg glaze. Spread half of liver pâté over bottom
and sides of beef.
Place
beef, pâté side down, in center of pastry. Cover top and sides
of
beef with
remaining pâté. Lift up long sides of pastry in center and
overlap atop
beef. Lightly brush edges with water and press together to
seal.
Press
pastry against beef at short ends to cover completely and
seal. Trim excess
pastry from short ends. Crimp edges with fork to seal.
Gather scraps and reroll to 16-inch-long, 5-inch-wide rectangle (about
1/16
inch thick). Cut out three 16-inch-long, 1-inch-wide strips and one
2-inch-long, 1-inch-widr strip. Fold each 16-inch strip in half lengthwise,
forming three 16-inch-long, 1/2-inch-wide strips. Press edges of each to
seal.
Brush lengthwise and crosswise seams of Beef Wellington lightly
with water.
Place 1 pastry strip lengthwise down the center of Beef Wellington,
covering seam. Cut second pastry strip crosswise in half,
forming two 8-inch
strips. Place one 8-inch strip crosswise atop Beef
Wellington, covering
center seam. Form ring with third 16-inch pastry
strip and press ends
together. Press to seal at center, creating 2 bow
loops. Place bow loops
atop center of beef.
Cut remaining 8-inch pastry strips crosswise in half. Attach both pieces
at
base of bow loops, forming ribbons. Fold 2-inch strip in half length-
wise.
Press edges to seal. Cover center of bow loops and ribbons with
strip, forming knot. Brush entire Beef Wellington with egg glaze. (Can
be prepared
6 hours ahead. Cover with plastic wrap and refrigerate.)
Position rack in center of oven and preheat to 450 degrees F. Bake
until
pastry is golden and thermometer inserted into thickest part of
meat
registers 125 degrees F. for medium-rare, about 40 minutes.
Transfer baking
sheet to rack. Using spatula, gently loosen bottom of
Beef Wellington from
pan. Let stand in pan 10 minutes. Serve with
Madeira Sauce.
Madeira Sauce
"Madeira, like Port, is a fortified wine. Its rich
and complex
flavor adds
depth to this sauce.”
Makes
about 2 cups
2 tablespoons (1/4 stick) butter
1/2 cup chopped onion
1/4 cup minced celery
1/4 cup minced carrot
2 tablespoons all-purpose flour
2 cups canned beef broth
[or
homemade
beef stock]
1/2 cup chopped seeded tomatoes
1/2 cup Madeira
1/2 teaspoon chopped fresh thyme
Melt butter in heavy medium saucepan over medium heat. Add
onion,
celery, and carrot; sauté until beginning to brown, about 25 minutes.
Add flour and stir until flour browns, about 8 minutes. Gradually whisk
in broth. Bring to boil, whisking constantly. Reduce heat to low; add
tomatoes
and simmer until sauce begins to thicken, about 10 minutes.
Remove from
heat; cool slightly.
Purée sauce in blender in batches [or in food processor]. Return to
sauce-
pan. Stir in Madeira and thyme. Bring to boil. Reduce heat; simmer
until
reduced to sauce consistency, whisking occasionally, about 5 minutes.
(Can be made 2 days ahead. Cover and chill. Reheat sauce before serving.)
Featured Archive Recipes:
Bacon-Wrapped Beef Filets with
Yucatan Oysters and Leeks
Beef
Tenderloin Crusted with Blue
Cheese and Tomato Chutney
Charlie Trotter's Beef Tenderloin Medallions with
Ratatouille and Anchovy-Pine Nut Vinaigrette
Filets
Mignons with Mustard Port Sauce
Filets Mignons with Roquefort Sauce
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