February 6, 2009
Chef Robert Barral
Recipe for 4 people
Chicken liver mousse
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, add the breadcrumbs to make sure that the mushrooms are dry like a paste. (Reserve in a bowl)
Make the Chicken liver mousse:
Sauté the shallots in a hot pan with vegetable oil. Add the livers and add salt & pepper. Cook them pink then deglaze immediately with brandy and flame. Place the livers in the blender and pour the clarified butter until it is completely absorbed. (The butter should not be too hot). Mix the liver mousse to the mushroom Duxelle, add chopped parsley taste for seasoning and refrigerate until needed.
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.
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 demi glaze and let simmer for 15 minutes. Add seasoning, strain the sauce and reserve until spooned out around the filet Wellington on the plate.
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