Recipe by Alan Leonetti
The enduring popularity of this dish, a filet of beef tenderloin coated with a goose liver or chicken liver pate, and a duxelles of mushrooms that are all then wrapped in a puff pastry, is legendary. It has remained a favorite in Britain and the U.S. for over a century, ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. If you make this for a dinner party, your guests will praise you for months to come. If you have any questions you may e-mail me at: AlanLeonetti@q.com
Top Review by Kombuis_Muis
Great for dinner parties, and not nearly as complex as it looks. Easy to follow instructions make this a pleasure to prepare. Thanks! Will be making this again soon. I subsituted some store-bought goose liver pate for the chicken liver pate, and came out well too.
FOR THE BEEF WELLINGTON
- 3 1⁄2 lbs beef tenderloin fillets (including suet)
- 3⁄4 lb mushroom (finely chopped)
- 3 tablespoons unsalted butter
- 1 lb puff pastry sheet (thawed)
- 1 large egg white (beaten)
- 1 large egg yolk (beaten with 1 teaspoon water)
- 1⁄2 cup madeira wine
- 2 teaspoons arrowroot (dissolved in 1 tspn water)
- 1⁄2 cup beef broth
FOR THE CHICKEN LIVER PATE
- 1⁄2 cup vegetable oil
- 1 onion, diced fine (in food processor)
- 2 lbs chicken livers (give or take) or 2 lbs goose liver (give or take)
- 3 ounces cream sherry
- 2 teaspoons garlic powder
- 4 hard-boiled eggs (chopped)
- 2 tablespoons butter
- 1 small onion (thinly sliced)
- 6 tablespoons schmaltz (chicken fat, recipe follows)
- 1 tablespoon sugar
- plenty pepper
Directions See How It's Made
- FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
- Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
- This is called schmaltz with grieven.
- You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
- When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
- Boil the 4 eggs until hard boiled.
- Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
- Add the cream sherry and cook an additional minute.
- Remove from pan and allow to cool.
- In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
- DO NOT OVERMIX!
- Add salt, pepper, garlic powder and sugar and adjust as necessary.
- FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
- Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
- Allow filet to cool completely and discard larding fat and strings if strings are there.
- Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
- Season with salt and pepper and allow to cool completely.
- Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
- On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
- Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
- With your finger you can make criss-cross grooves in the dough as a decoration.
- Brush the edges of the dough with egg white to seal.
- Repeat with the ends of the dough.
- Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
- Chill for 1 hour, but not more than 2 hours.
- Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
- Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
- Remove from oven and allow to rest for 15 minutes.
- In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
- Add the arrowroot, beef broth, salt and pepper.
- Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
- Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
- To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.