The ultimate taste in your mouth translates to Beef Wellington. According to Foods of England, the name Beef Wellington came from its form which resembles the Wellington boot. The dish is of central African origin. I have also heard that the dish was named after the 1st Duke of Wellington, Arthur Wellesley who conquered the Napoleon army in the battle of Waterloo. Wellesley was so impressed with the dish that he insisted that it be served at every meal.
The first time I prepare Beef Wellington, my challenge was what piece of meat could I use. I couldn’t afford filet mignon. I went to see Uncle JB; the rest is history. Just imagine, a succulent medium rare piece of beef wrapped up in a flaky bread blanket on a bed of mushrooms.
Ingredients: 4 pounds eye round of beef, 1/4 cup soft butter, 2 teaspoons unseasoned meat tenderizer, 2 (4 1/2-ounces) packages of pork pate with cognac, 1 teaspoon dried rosemary, 2 teaspoon seasoning salt, 1 teaspoon black pepper, 2 1/2 tablespoons olive oil, 1 (17 1/4-ounce) package puff pastry.
STEP 1. Wash and lay out the meat. Rub the butter on both sides of the meat. With a fork prick the meat on both sides every 1/2 inch. Sprinkle the tenderizer, garlic, salt, and pepper on both sides and rub it in; set aside.
STEP 2: Mushroom Duxelles: 3 large egg beaten with 4 teaspoons of water to make an egg wash, 4 tablespoon butter, 4 1/2 tablespoons minced shallots, 2 teaspoons minced garlic, 1
(10 ounces) can button mushrooms, drained, 2 teaspoon chicken bouillon, 1 teaspoon white pepper, 4 tablespoons sparkling white wine; set aside. The guest will add the sauce to their meat.
STEP 3: Preheat the oven to 425 degrees. Heat the oil in a large cast-iron skillet to high heat. Add the meat to the skillet and brown on each side. Remove from the skillet and set aside. Allow the meat to cool completely.
STEP 4: Roll out the puff pastry on a lightly floured cutting board wide and long enough for your meat. Spread the pate on top of the meat. Add the mushroom duxelles on top of pate. Massage the pate and mushroom duxelles into the meat. Place the meat mushroom side down, in the center of a puff pastry. With your finger, paint the inside edges of the pastry with the egg wash. Fold the puff pastry over the meat. When you are through the meat should resemble a neatly wrapped package. Place the packages seam-side down on the cookie sheet. Brush the egg wash over the top and sides of the package and bake until the pastry is golden brown. For a medium rare piece, this process will take around 20 minutes. Remove the meat from the oven and allow to rest for at least 10 -12 minutes before cutting and serving.