Beef Wellington Recipe - whole beef tenderloin

Method

• PREPARING MEAT: Preheat oven to 425 degrees.
• Tie heavy string at several pints around tenderloin to maintain its shape while baking.
• Place on rack, fat side up, in a shallow roasting pan.
• Mix 2 Tbsp.
• soft butter with brandy and spread over top and sides.
• Sprinkle with salt and pepper.
• Bake 20 min.
• When done, remove meat to another rack to cold.
• Let stand till barely hot to touch, about 30 min.
• Remove string and pat dry with a paper towel.
• Trim away any thick fat.
• MUSHROOM FILLING (DUXELLES) : Finely chop mushrooms and sprinkle immediately with lemon juice to maintain their light color.
• In a small skillet, heat the remaining 4 Tbsp.
• butter and add in mushrooms, scallions, dry sherry and parsley.
• Cook, stirring with a wooden spoon, till the onion is tender and all liquid is absorbed.
• Salt and pepper to taste.
• Cold.
• ASSEMBLING WELLINGTON: On a pastry cloth or possibly lightly floured board, roll out pastry into a rectangle about 3/8 inch thick.
• It should be large sufficient to encase the meat, at least 12x18 inches.
• Spread the duxelles over pastry, pressing in firmly.
• Leave an inch margin on all sides.
• Place meat, top side down, in middle of pastry.
• Wrap pastry around meat and seal seams and ends securely, moistening edges with water if necessary.
• Place on an ungreased baking sheet, seam side down.
• Roll out left-over pastry and cut out small designs to suit your creativity; flowers, stars, holly, etc.
• Use them to decorate the top of the Wellington.
• Wrap the Wellington in plastic film and chill till 1 hour before baking.
• FINAL BAKING: Let the Wellington stand at room temperature 1 hour before baking.
• Preheat oven to 400 degrees.
• Mix beaten egg and water and brush over all of pastry to ensure a high gloss.
• Bake the Wellington for 30-35 min or possibly till pastry is golden.
• Let stand 15 min before placing on a warmed serving platter.
• Garnish attractively with parsley or possibly watercress.
• Carve the Wellington in 3/4 inch slices and accompany it with a gravy boat of Rossini Sauce.
• To complete the menu, we suggest a carrot dish or possibly Celery Almondine, fresh asparagus.