Fillet and Steaks
The fillet is the underside of the short loin of beef, the tenderloin.
The following, traditional, recipes are not technically roasted, but are usually considered to be such.
Beef Wellington is beef; (usually; but not always; fillet-tenderloin, the same cut as should be used for Chateaubriand. What is now known as Fillet mignon is also used).
Like Chateaubriand; Beef Wellington is just a beef recipe.
The recipe calls for BEEF; covered with truffle duxelles, and a pâté; that is baked in a pleated puff pastry covering.
Because of the pâté, and puff pastry, covering; it may be, probably should be, regarded as a Braised or En-Casserole recipe.
Beef Wellington is, also, one of those 'classic dishes' that many are afraid of. It is, primarily, accepted as an English dish; though the fact is: it's an English take on the French filet de boeuf en croute; which fell out of favour during the time of the Napoleonic Wars (early 1800s). As a result the dish was re-named by an enterprising chef after Arthur Wellesley, 1st Duke of Wellington, and victor of Waterloo. The dish itself is a puff pastry crust which enfolds a fillet mignon (sometimes, a whole fillet) covered in and duxelles.
Ingredients:
Two and a half to three pounds, beef fillet, preferably the large end (from which comes porterhouse steaks) or you may also use the smaller, slightly less desirable, middle portion (often called the fillet mignon).
4 Tbsps. thyme leaves, finely minced
Sea salt and freshly-ground black pepper.
1 lb. duxelles
¼ lb. Pâté de foie gras (truffels, goose liver etc.)
2 tsps. English mustard
1 lb. puff pastry
1 egg, beaten with 1 Tbsp. milk and melted butter, to glaze the puff pastry
Preparation Method:
Liberally season the beef with the thyme leaves, sea salt and black pepper and set aside to infuse for 30 minutes.
After this time add a little olive oil to a pan and use to sear the beef on each side until golden brown. Set the beef aside to cool.
Roll the pastry on a lightly-floured surface until slightly wider than the beef. Coat the pastry (leaving a 1/2 in. rim) with the pâté then take half the duxelles and use to cover the pastry half that's closest to you. Cover the beef with the mustard then place on top of the duxelles. Use the remaining duxelles to cover the visible surfaces of the beef then lift the pastry to entirely cover the beef.
Trim the ends of the pastry so they're flush with the beef and crimp together (use the egg and milk mix to seal). Cut a piece of baking paper so it's the same size as the beef Wellington. Grease with butter and use a spatula to lift the beef Wellington on top.
Transfer to a baking tray and place in a refrigerator to set for 40 minutes. Take out of the refrigerator at the end of this time, brush with remaining butter, egg milk, to glaze, then place in an oven pre-heated to 350 F and bake for about 25 minutes, or until the pastry has puffed up and is a dark golden brown in colour. Take the beef Wellington out of the oven, cover and set in a warm place to rest for 10 minutes then slice and serve with a bouquet of suitable vegetables; and Duchess, Château or Roast potatoes.
Fillet of Beef Wellington-No. 2
Remove the tail, trim a good-sized fillet of beef, and wipe the meat with a cloth dipped in brandy. Slice not quite through, into 6 equal parts, between each slice put thin slices of cooked ham spread with pate de foie gras(available at gourmet and speciality stores). Reshape the fillet and braise it in a moderate oven (350 F.) for about 12 minutes, or until it is half done, basting it frequently with 1/2 cup beef stock. Brush the tenderloin with melted meat glaze. Cool it slightly, spread the top thinly with pate de foie gras, and sprinkle with diced black truffles. Roll out puff paste to a thin sheet, cut out an oval slightly larger than the meat, and lay it on a roasting sheet. Brush the paste with dorure.
Lay the meat on the oval. Cover the beef with another oval of paste and fold the edges of the paste together. Cut the edges of the base to form a serrated edge. Decorate the top with strips of paste cut into floral shapes. Chill for 30 minutes. Return the pan to a moderately hot oven (375 F.) and bake the meat for 40 to 50 minutes, or until paste is golden brown. Shield the paste with foil if it browns too quickly.
Fillet of Beef Wellington-No.3
Trim a good-sized fillet of beef, smear it generously with butter, and sprinkle it with salt and pepper. Put it in a shallow, flat, pan with scraps of celery, carrots, onion, and parsley, 1 bay leaf and a pinch of rosemary (mirepoix)and roast it in a very hot oven (450 F.) for about 25 minutes. Remove it and let it cool.
When the fillet is cold, spread it with a substantial layer of pate de foie gras, and wrap it in pie pastry, rolled about 1/8 inch thick. Trim the edges of the pastry moisten them with a little cold water and press firmly together. Bake the fillet on a baking sheet in a hot oven, again (450 F.) for about 15 minutes, or until the crust is delicately browned. For a shiny crust, brush the surface with beaten egg yolk before baking.
Add 1 cup veal stock, 1/4 cup pate de foie gras, and 1 large truffle, diced, to the roasting pan. Simmer the sauce for 15 minutes and serve it separately.
©Al *Alex-Alexander)D. Girvan.All rights reserved.
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