Beef Wellington
From The Belvedere by Chef Katsuyuki Sekihata
Ingredients
6 oz. AAA Beef Tenderloin
2 oz. Seasonal Duxelle Wild Mushrooms
3 oz. Duck Foie Gras
2 oz. Caul Fat
Pinch Kosher Salt
Pinch Black Pepper
1 oz. Chopped Shallots
3 oz. Madeira Wine
1 oz. Chopped Truffle
Few Drops White Truffle Oil
3 oz. Veal Stock
4 oz. Grape Seed Oil
1 oz. White Wine
Pinch Chopped Parsley
2 oz. Sweet Butter
Puff Pastry As Required
Method
Tenderloin
Heat grape seed oil to 200°C in pan, salt and black pepper both sides of Beef Tenderloin then sear both sides in pan
Foie Gras
Slice Foie Gras, season well, then sear both sides in very hot pan
Mushrooms Duxelles
Sweat chopped shallots in sweet butter in a sautée pan, sautée mushrooms duxelles in seasonings, adding chopped parsley at end
Baking
Place Foie gras and mushroom duxelle on tenderloin, wrap well in caul fat, sear very quickly in hot pan, allow to cool and wrap in puff pastry, egg wash pastry, bake in oven at 200°C until golden brown
