Fillet of Beef in Puff Pastry With Sauce Madeira |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Recipe courtesy Wolfgang Puck. Episode: Holiday Entertaining, Wolfgang-style. This is a very elegant way to serve your beef tenderloin. I have always loved preparing it this way, it is great for company and really not that difficult. The pastry is pre-made. Ingredients:
6 (6 ounce) filet of beef (steaks, 1 1/2 inches thick) |
6 tablespoons unsalted butter |
2 shallots, minced |
1 lb white mushroom, finely chopped |
4 tablespoons heavy cream |
salt & freshly ground black pepper |
2 lbs puff pastry (2 boxes of frozen puff pastry) |
1 egg, with |
1 tablespoon water, lightly beaten, for egg wash |
watercress, for garnish |
1 cup madeira wine |
2 tablespoons minced shallots |
1 teaspoon minced thyme leaves |
1 cup veal stock |
2 tablespoons butter |
salt and pepper |
Directions:
1. FILET OF BEEF WITH PUFF PASTRY:.
2. In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side.
3. Set aside to cool completely.
4. In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates.
5. Add cream, salt and pepper.
6. Reduce over moderate heat to a thick puree.
7. Cool.
8. Preheat oven to 450 degrees F.
9. Divide pastry into 6 equal portions.
10. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick.
11. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
12. Top each tournedos with mushroom puree.
13. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat.
14. Cut away excess pastry and decorate as desired.
15. Glaze the tops of the pastry with egg wash.
16. Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
17. Arrange each tournedo on a heated plate and garnish with watercress.
18. Pour (very lightly) the sauce Madeira around the tournedos.
19. SAUCE MADEIRA:.
20. In a saucepan, bring Madeira, shallots, and thyme to a boil.
21. Reduce to a simmer and cook until only 1/3 cup remains.
22. Add the stock; continue to reduce, over medium heat, until slightly thickened.
23. Whisk in the butter.
24. Season, to taste, with salt and pepper.
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