What's Cooking: Beef Wellington - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Beef Wellington

Chef Robert Barral from Cafe Provence in Brandon joins us this morning with a taste entree idea.

Beef /Lamb Wellington

Recipe for 4 people

By Robert Barral

Café Provence

Brandon, Vt.

Beef filet or lamb loin 4 x 5oz

Salt & pepper to taste

Butter 2 oz

Shallots ½ cup

Mushrooms 1 #

Lemon Juice ½ lemon

Puff pastry (Frozen) 1 sheet

Egg wash 1 egg + 1 spoon milk

Madeira (port wine) Sauce:

Butter 2 oz

Onions (diced) ½ cup

Madeira ½ cup

Veal stock 2 cups

Salt and peper: to taste

Make the mushroom Duxelle:

Sweat the diced Shallots in butter until translucent. Add the chopped mushrooms, salt and pepper and cook until all the moisture is completely evaporated. At the end of the cooking process, if necessary add the breadcrumbs to make sure that the mushrooms are dry like a paste. (optional: add chicken liver mousse or Foie Gras if available)(Reserve in a bowl).

Put the Beef Wellington together:

In a pan, sear the outside of the meat. Place the mushroom Duxelle mix on top of the filet and wrap in puff pastry. Egg wash the outside of the dough and bake in the oven for 15 minutes at 350*. Let rest for 5 minutes prior to cutting it.

Serve with a Madeira sauce.

Madeira sauce:

To make the Madeira sauce, sweat diced onions in a pan with butter, then deglaze with the Madeira and reduce half way down. Add the veal stock and let simmer for 35 minutes. Add seasoning, strain the sauce and reserve until spooned out around the filet Wellington on the plate.

Garlic mashed potatoes recommended as a starch for the dish.

Ingredients Amounts