BEEF WELLINGTON

INGREDIENTS:

TENDERLOIN OF BEEF CENTER CUT 12 OZS.

PUFF PASTRY DOUGH ( 6” X 6 “) 1 PCS.

CHICKEN LIVER PATE’ AS PER RECIPE

MUSHROOM DEMI-GLAZE AS PER RECIPE

DUCHESS POTATO AS PER RECIPE

CHICKEN LIVER PATE’

INGREDIENTS:

CHICKEN LIVERS 1 #

SLICED ONION 1 SMALL

COOKING SHERRY 1 CUP

CHOPPED PARSLEY 1 TBLSP.

SALT & PEPPER TO TASTE

HARDBOILED EGGS PEELED 2 EACH

PROCEDURE:

IN SKILLET COMBINE ALL INGREDIENTS. ALLOW TO SIMMER TIL LIQUID IS REDUCED, COOK OVER MEDIUM HEAT, ALLOW TO COOL & PUREE’ w/ EGGS

SHOULD FORM A PASTE. ADJUST SEASONINGS. IF NEEDED ADD TOUCH OF MAYONAISSE.

DUCHESS POTATO

INGREDIENTS:

RED POTATOES PEELED 1 #

EGG YOLKS 2 EACH

SHREDDED CHEDDAR CHEESE 6 OZS.

SALT & PEPPER TO TASTE

CHIVES 1 TSP.

PROCEDURE:

PEEL THE POTATOES & BRING TO BOIL, WHEN COOKED DRAIN & WHIP ADDING REMAINING INGREDIENTS. PLACE IN PASTRY BAG & PIPE INTO PEAKS. IF DESIRED. BAKE IN 350* OVEN TIL GOLDEN BROWN, HOLD HOT FOR SERVICE.

MUSHROOM DEMI-GLAZE

INGREDIENTS:

SLICED MUSHROOMS ANY TYPE YOUR CHOICE 1 CUP

BURGANDY WINE ½ CUP

BEEF DEMI-GLAZE SAUCE MIX ( FAVORITE MARKET )

ENOUGH TO MAKE 1 TO 2 CUPS. FOLLOW RECIPE.

WASH THE MUSHROOMS, DRAIN & SIMMER THE MUSHROOMS IN WINE TIL LIQUID IS REDUCED, ADD THE REDUCTION TO DEMI-GLAZE. HOLD HOT FOR SERVICE. SEASON TO TASTE.

PLACE PREPARE TENDER LOIN ON COOKING TRAY & PLACE IN 400* OVEN & COOK TIL INTERNAL TEMPERATURE IS 120*, REMOVE FROM OVEN & ALLOW TO COOL. ONCE THE TENDERLOIN IS COLD SPREAD THE COLD LIVER PATE’ OVER THE TENDERLOIN. WRAP THE MEAT IN PUFF PASTRY DOUGH & SEAL THE EDGES ( ROLLING THE DOUGH SLIGHTLY MAY BE NEEDED TO INCREASE THE SIZE OF THE DOUGH ). BRUSH w/ EGG WASH TO ENHANCE THE COLOR WHILE BAKING.

PLACE ON BAKING PAN & ROAST IN PREHEATED 375* OVEN TIL DESIRED TEMPERATURE IS ACHIEVED. ( MEDUIM 130*). ALLOW THE WELLINGTON TO REST FOR 10 MINUTES BEFORE CUTTING. SERVE w/ DUCHESS POTATOES & MUSHROOM DEMI-GLAZE.