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Beef Tenderloin Wellington


5 lb. whole beef tenderloin, trimmed, peeled
8 oz. liver pate
2 oz. truffle peel, chopped
egg wash to brush
salad oil for pan

Dough:
24 oz. bread flour
1/2 tsp. salt
6 oz. butter
6 oz. shortening
3 egg yolks
1/2 oz. olive oil
6 to 8 oz. cold water

Sift flour; fold remaining ingredients into flour as for pie dough. Blend lightly. Cover dough with cloth and let stand 1 hour. Sear tenderloin well, leaving center almost raw. Cool. Spread with liver pate. Sprinkle with chopped truffles.

Roll out dough 3/16-inch thick. Wrap dough around tenderloin, keep seam on bottom and fold ends under. Brush surface with egg wash. Place on oiled baking sheet. Bake at 350 degrees for 40 minutes or until dough is done. If cooking too fast, cover with foil. Cut in slices about 3/4-inch thick. Serve with Madeira sauce.

Makes 8 portions.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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