Beef Welllington Recipe

Directions:

1. Beef Wellington
2. Day Ahead
3. Prepare Beef and Forcemeat
4. Pre heat oven to 350
5. #filet of beef, trimmed
6. T salt
7. /2t pepper
8. Garlic
9. Rub the filet with salt, pepper and garlic. Place on a rack in a large shallow roasting pan. Cook for 50 minutes or until meat registers 130 degrees, let cool, cover and refrigerate overnight.
10. Forcemeat:
11. T unsalted butter
12. 1/2 cup finely chopped onion
13. Cup chopped mushrooms, liquid extracted by squeezing tightly through cheesecloth
14. 1/4 c cognac
15. # ground pork
16. # ground veal
17. Egg slightly beaten
18. 1/4 c heavy cream
19. /4c finely chopped curly parsley
20. /2t powdered thyme
21. 1/2 t powdered rosemary
22. 1/2 t dried basil
23. /2t salt
24. 1/2 t ground pepper
25. In a large heavy skillet over moderate heat melt the butter and sauté the onions stirring for about 3 minutes. Reduce heat, stir in the mushrooms and cognac, and simmer 3 minutes. Transfer this to a bowl and add pork, veal and remaining ingredients. Mix well cover and refrigerate overnight
26. Day of Serving
27. Pre heat oven to 425 degrees
28. Remove prepared puff pastry sheets from freezer, let thaw
29. Place enough pastry on wax paper to enclose beef
30. Lay the filet along one edge of the pastry tuck in the tail of the meat.
31. Spread the forcemeat evenly over the filet; lift the pastry up over the filet overlapping it under the meat, pinch to seal the edges. Cut remaining pastry scraps to decorate the meat.
32. Place on an ungreased baking sheet (avoid non-stick sheets) in the upper 1/3 of a pre heated 425 degree oven. Cook for 40 minutes. Transfer to a heated serving platter cover loosely with a tent of foil and let rest for 20 minutes….carve and serve