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Chef Julie Wood
December, 2007, Page 220
Makes 36 pieces
(Duxelles is a mixture that can be used to add flavor to dishes)
1 pound button mushrooms
1 pound crimini mushrooms
1 tablespoon olive oil
2 tablespoons unsalted butter
2 shallots, minced
2 tablespoons Madeira
1/4 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh thyme, chopped
1 pound beef tenderloin
Kosher salt, to taste
Freshly ground pepper, to taste
1 tablespoon grapeseed oil
1 14-ounce package puff pastry dough (Dufour Pastry Kitchens brand is recommended)
Flour for dusting
1/4 pound pâté de foie gras (available at fine grocers)
1 tablespoon cold water
Wilton’s gold pearl dust, for decoration
In a food processor, process half of the mushrooms at a time, pulsing until finely chopped.
In a 12-inch skillet over medium-high heat, add oil and butter. When hot, add shallots and sauté 2 to 3 minutes, or until soft.
Add mushrooms and sauté 10 to 12 minutes, stirring frequently until all water from mushrooms has evaporated.
Add Madeira and cream and cook another 5 to 7 minutes until mixture is dry.
Add salt, pepper and thyme, and let cool. Cover skillet and place in refrigerator until ready to use.
Cut tenderloin into 3/4-inch-thick fillets and season to taste with salt and pepper.
In a 10- to 12-inch skillet over medium-high heat, add grapeseed oil. When oil is hot, place fillets in skillet and sear less than 1 minute per side.
Let rest, then cut into pieces measuring 3/4" by 3/4" by 1/2".
Cabernet Sauvignon Reduction Sauce
1 teaspoon unsalted butter, for sautéing
2 shallots, sliced
2 cups Cabernet Sauvignon
1 cup rich veal stock (available at fine grocers)
1 teaspoon arrowroot mixed with 1 tablespoon water
1 tablespoon unsalted butter
In a small sauce pan over medium heat, add butter and shallots. Sauté 3 to 4 minutes, or until soft.
Add wine and reduce sauce to about 1/3 cup. Pour in stock and reduce again to 1/3 cup to give sauce a thick and syrupy consistency. Add arrowroot mixture and simmer 2 to 3 minutes; then stir in butter. Serve hot and drizzle sauce on the Golden Wellingtons immediately before serving.
Photo by Werner Segarra
Lightly flour cutting board and rolling pin. Gently roll puff pastry sheet until it is less than 1/8-inch thick, making sure to feel the sheet for unevenness. Brush off excess flour with a dry pastry brush. Using a ruler and a knife or pie cutter, cut out 3-inch-square sheets of pastry and discard cut-away parts.
In the center of each pastry square, spread 1/2 teaspoon of duxelles in a thin layer so it covers about 11/4-inch square. Place 1/4 teaspoon pâté de foie gras on top of duxelles, then top layers with tenderloin piece.
To make egg wash, whisk 1 egg and 1 tablespoon water. Fold one corner of pastry square onto center of meat. Wet opposite pastry corner with a finger dipped in egg wash and use as “glue” to connect the two corners. Repeat with the other corners. Make sure filling fits snugly inside pastry. To keep filling from leaking out, gently pinch the corners to form a point.
Line a cookie sheet with parchment paper and lightly flour the parchment. Dab the folded side of each Wellington into some of the flour so the pieces don’t stick. Place Wellingtons, folded side down, onto sheet, keeping at least 2 inches between each piece. Brush off excess flour and refrigerate at least 1 hour and up to 24 hours before baking.
Preheat oven to 375 degrees. Brush Wellingtons with thin layer of egg wash, sprinkle with gold pearl dust, and gently rub tops with a fingertip to mix the egg wash and gold dust. Poke Wellingtons 5 times with tooth pick for ventilation.
Bake 15 minutes. Rotate the cookie sheet a half turn, then bake another 10 minutes or until golden brown. Let rest 5 minutes before serving.
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