Makes Six 6oz servings
Be careful, this recipe is different than the full Beef Wellington recipe. Many of the ingredients are the same, but the tenderloin is in 6ea 6 oz portions, instead of 1ea 3 to 3-1/2 lb piece, and the process is slightly different
Pastry
Pepperidge Farm Puff Pastry
Duxelles
1lb Mushrooms finely chopped
8 Scallions and tops finely chopped
1Clove Garlic minced
1stick Butter
1/4C Parsley finely chopped
2oz Pate de foie gras
Tenderloin
6ea 6 oz beef tenderloin filets, refrigerated
4T Butter
1/2C Madeira
Sauce
1C Beef broth
1/2C Madeira
1T Corn starch
Salt and pepper to taste
1 Egg yolk
Water
2or3 Truffles
Preparation
Day before
Purchase the pastry and refrigerate
Prepare the duxelles
Cook the vegetables (except the parsley) in butter very slowly, stirring occasionally until almost all of the moisture disappears
Mixture should have a paste-like consistency
Stir in the parsley
Cool and refrigerate
Morning of serving day
Make the Madeira gravy in a saucepan
Pour the Madeira-butter basting mixture into a saucepan
Add the beef broth
Heat and add the corn starch which has been dissolved in the Madeira.
Stir over low heat until mixture has thickened
Season
Add truffles
About an hour before serving
Roll the pastry to about ¼ in thickness between two sheets of parchment paper. Approximately 12″ x 18″
Make 6 squares approximately 6″ x6″
Mix the pate with the duxelles
Put a dollop of the duxelles on the middle of each square
Center the cool tenderloins on the squares(They need to be right out of the refrigerator to keep them from overcooking while they cook in the pastry)
Pull the edges of the pastry up and over the filet to form a package.
Seal the edges with water. removing excess pastry as you go
Keep the excess to use for decoration
Put the tenderloin package, seam side down on a cookie sheet, decorate as desired, and brush with egg yolk mixed with a little water
Bake at 400F until pastry is brown. About 15 to 20 minutes
Let rest for 10 minutes
Pass the sauce at the table
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