Recipe by Manami
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.
FILET OF BEEF IN PUFF PASTRY
- 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
SAUCE MADEIRA (use 1 cup)
- 1 cup madeira wine
- 2 tablespoons minced shallots
- 1 teaspoon minced thyme leaves
- 1 cup veal stock
- 2 tablespoons butter
- salt and pepper
Directions See How It's Made
- FILET OF BEEF WITH PUFF PASTRY:.
- In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side.
- Set aside to cool completely.
- In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates.
- Add cream, salt and pepper.
- Reduce over moderate heat to a thick puree.
- Preheat oven to 450 degrees F.
- Divide pastry into 6 equal portions.
- On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick.
- Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
- Top each tournedos with mushroom puree.
- Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat.
- Cut away excess pastry and decorate as desired.
- Glaze the tops of the pastry with egg wash.
- Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
- Arrange each tournedo on a heated plate and garnish with watercress.
- Pour (very lightly) the sauce Madeira around the tournedos.
- SAUCE MADEIRA:.
- In a saucepan, bring Madeira, shallots, and thyme to a boil.
- Reduce to a simmer and cook until only 1/3 cup remains.
- Add the stock; continue to reduce, over medium heat, until slightly thickened.
- Whisk in the butter.
- Season, to taste, with salt and pepper.