Filet de boeuf en croûte

Filet de boeuf en croûte

Beef Wellington

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Advance preparation makes this an ideal dish for entertaining. Prepare the beef, wrap in the pastry, and cook when required.

Ingredients

Quantity Ingredient
1.5kg eye of fillet beef
1 tin truffles, sliced thinly, (optional)
90g good pate
salt and freshly ground pepper
60g butter
1/3 cup brandy
375g packet puff pastry
1 egg yolk, beaten with 1 tablespoon water

Sauce:

Quantity Ingredient
2 teaspoons plain flour
1/2 cup beef consomme or stock
madeira or dry sherry, to taste

Method

  1. Preheat the oven to 200°C. Strip all the fat from the beef. Make a tunnel with a knife from one end to the other. Push the truffle through the tunnel in the meat. Shape the pâté into a cylinder and push through the centre. Season the beef with salt and pepper. Heat the butter in a heavy-based frying pan, and brown the meat on a high heat for 2–3 minutes. Flame with brandy, remove from heat and cool.
  2. Roll out the puff pastry large enough to encase the beef. Wrap the beef in the pastry, sealing edges well with water. If liked finish with leaves or flowers, cut from scraps of pastry. Glaze with the egg yolk. Bake for 40 minutes, until golden brown. Cut the beef and pastry across into 2 cm slices.
  3. Sauce: Add 1 teaspoon flour to the frying pan and stir over a moderate heat before adding another teaspoon. Blend in the beef consommé, and madeira or sherry. Stir in all the brown crustiness from the sides of the pan.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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