Beef Wellington

[nverland]

Beef Wellington

A 5-lb (2.25 Kg) whole fillet of beef, well trimmed
of excess fat and sinew (silver skin)
1 shallot, finely chopped
3 Tbs (45 ml) butter
1 lb (450 g) mushrooms, very finely chopped
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 large sheets puff pastry
8 oz (225 g) prepared pate de foie
1 egg yolk mixed with 1 Tbs (15 ml) water

Place the fillet on a wire rack in a large roasting pan and roast
in a preheated 425F (220C) oven until it reaches an internal
temperature of 120F (48C), about 20 minutes. Remove from
the oven and let the meat return to room temperature.
Meanwhile, saute the shallot in the butter until tender but not
browned, about 5 minutes. Add the chopped mushrooms and
saute over high heat, stirring frequently, until almost all of the
moisture has evaporated - the mixture should resemble a
coarse paste. Season with nutmeg, salt, and pepper, and
allow to cool to room temperature. To assemble, roll out the
sheets of puff pastry until they are about 2 inches (5 cm)
longer and wider than the fillet. Place the fillet in the center of
one of the sheets of puff pastry and spread the pate de foie in
a thin layer over the top and sides of the beef. Top with the
mushroom mixture. Brush the edges of the pastry with water
and place the second sheet of puff pastry over the top. Trim
and seal the edges, crimping with your fingers or the tines of a
fork. Decorate the top of the log with any remaining puff pastry
cut into decorative shapes and brush with the egg yolk mixture.
Bake in a preheated 425F (220C) oven for 10 minutes. Reduce
the heat to 375F (190C) and bake until the crust is golden
brown, about 20 minutes. Remove from the oven and allow to
rest 10 minutes. To serve, cut with a very sharp knife into slices
about 3/4 inch (2 cm) thick. Serves 8 to 12.




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