Preparation:
Sear the meat in a pan on all sides. Let the meat cool and then cut into
equal size filets. Roll the thawed pastry into a 14-by-14-inch sheet. Cut
into individual squares to wrap the meat. Spread each square with a
tablespoon of pate. Place each filet onto each square.
Wrap each, envelope style by gathering the opposite corners. Place each
Wellington seam side down on a well buttered pastry sheet. Pinch the ends
firmly. Cut a vent in each one. Decorate with bits of the scraps left from
the pastry. Brush with beaten egg. Bake for 10 minutes at 425 degrees.
Reduce the heat to 350 and bake for another 5 minutes.
Madeira Sauce
Drippings from pan used to sear meat above Beef stock or bullion
Red wine
1 1/2 cup demi-glaze (purchased as a dry mix) 1/4 cup plus 2 tablespoons
Madeira
To make the brown sauce, add stock and a touch of red wine to pan drippings
and reduce to about a cup. Bring the demi-glaze to a boil. Reduce slightly.
Place in a double boiler to keep warm before using. Reduce 1 cup of the
brown sauce to 3/4 cup. Add the Madeira, about 1/4 cup. Cover and simmer
for 15 minutes. Swirl in 1 tablespoon butter and 2 remaining tablespoons
Madeira.
To serve place 2 or 3 tablespoons of the sauce on each plate. Top with a
Wellington. The pastry will be a bit soggy on the bottom but this is OK.
Top the Wellington with demi-glaze.
*As a substitute for the pate you may make a mushroom druxelle, below:
1/2 pound mushrooms
2 tablespoons shallots, finely chopped
2 tablespoons butter
1 tablespoon oil
salt and pepper to taste
Saute the shallots in the butter and oil mixture over medium heat till
golden. Add the chopped mushrooms and increase the heat to high. Saute till
the juices are evaporated. Remove from the heat and season to taste. Let
cool before using. |
