EYE ROUND OF BEEF FOR MY BEEF WELLINGTON

According to Foods of England, the name Beef Wellington came from its form or shape which resembles the Wellington boot.  Beef Wellington originated in central Africa.  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 recipe that he insisted that it be served at every meal. Narcissist behavior for sure!

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 my Uncle JB for a recipe.  Uncle JB was the head chef at the Pump Room. As always he gave me a recipe using a cut of meat I could afford (eye round of beef); the rest is history, I make the best Beef Wellington this side of central Africa.

BEEF WELLINGTON

Mushroom Duxelles.  Get out a bowl add 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 white sparkling sangria. Mix well and set aside.

4 pounds eye round of beef, 1/4 cup soft butter, 2 teaspoons unseasoned meat tenderizer, 2 (4 1/2 oz.) 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 oz.) package puff pastry.

Preheat the oven to 425 degrees.  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 of the meat and rub it in; set aside. Get out a skillet add the oil into 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.

Roll out the puff pastry on a lightly floured cutting board.   The puff pastry should be wide and long enough to wrap up 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 egg wash. Fold the puff pastry over the meat.  When you are through the meat should resemble a neatly wrapped present.  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 puff pastry is golden brown. I want my meat medium-rare, this process will take around 20 minutes. Add 5-7 minutes to each additional level of doneness. Remove the meat from the oven and allow to rest for at least 10 -12 minutes before cutting and serving.