{"id":1001,"date":"2024-07-22T14:14:26","date_gmt":"2024-07-22T04:14:26","guid":{"rendered":"http:\/\/www.belly.net.au\/?page_id=1001"},"modified":"2024-07-22T14:14:26","modified_gmt":"2024-07-22T04:14:26","slug":"beef-wellington-with-madeira-and-black-truffle-jus","status":"publish","type":"page","link":"http:\/\/www.belly.net.au\/?page_id=1001","title":{"rendered":"BEEF WELLINGTON WITH MADEIRA AND BLACK TRUFFLE JUS"},"content":{"rendered":"

A special occasion dish brought to the belly kitchen by our fabulous astrogourmet Lilith<\/span><\/p>\n

BEEF WELLINGTON WITH MADEIRA AND BLACK TRUFFLE JUS<\/span><\/strong><\/span><\/p>\n


\n<\/span><\/strong><\/span><\/p>\n

This special occasion dish was named for Arthur Wellesley, 1st Duke of<\/span><\/p>\n

Wellington, created to satisfy his love of beef, truffles, mushrooms,<\/span><\/p>\n

Madeira wine, and p\u00e2t\u00e9 – its time consuming, but most of it can be prepared<\/span><\/p>\n

in advance.<\/span><\/p>\n

INGREDIENTS<\/strong><\/span> to serve 8<\/span><\/p>\n

1.35 kg of beef tenderloin fillet<\/span><\/p>\n

2 tablespoons olive oil<\/span><\/p>\n

30g unsalted butter<\/span><\/p>\n

175g foie gras or whatever pate<\/span><\/p>\n

you can afford<\/span><\/p>\n

1 beaten egg <\/span><\/p>\n

450g puff pastry<\/span><\/p>\n

Mushroom Stuffing <\/span><\/p>\n

55g unsalted butter<\/span><\/p>\n

small onion, finely chopped<\/span><\/p>\n

220g flat black mushrooms,<\/span><\/p>\n

finely chopped<\/span><\/p>\n

3 tablespoons heavy double cream<\/span><\/p>\n

1 tablespoon chopped fresh parsley<\/span><\/p>\n

Madeira and truffle jus<\/span><\/p>\n

3\/4 cup Madeira wine – you can use red if that’s what<\/span><\/p>\n

you have<\/span><\/p>\n

3\/4 cup beef stock, knob of unsalted butter<\/span><\/p>\n

2 tablespoons finely chopped black truffles (optional)<\/span><\/p>\n

watercress to garnish<\/span><\/p>\n

METHOD<\/span><\/strong><\/span><\/p>\n

First the stuffing: Heat butter in a frying pan, and saute chopped onion a<\/span><\/p>\n

few minutes till soft and golden. Add chopped mushrooms and saut\u00e9 till<\/span><\/p>\n

moisture evaporates. Add cream, season with salt and fresh black pepper,<\/span><\/p>\n

cook over a low heat till reduced to a thick pure\u00e9. Remove from heat, mix<\/span><\/p>\n

in chopped parsley, allow to cool and refrigerate till needed.<\/span><\/p>\n

Then the beef: Heat olive oil and butter in a large pan. Season beef with<\/span><\/p>\n

salt and black pepper, brown on all sides over a high heat for a few<\/span><\/p>\n

minutes. Remove from pan and let it cool, reserving any juices. On a<\/span><\/p>\n

floured surface, roll out the puff pastry 3mm thick to an oblong big enough<\/span><\/p>\n

to fit your piece of beef. Spread the p\u00e2t\u00e9 across centre of the pastry,<\/span><\/p>\n

same width as the beef. Spread the mushroom stuffing over the p\u00e2t\u00e9.<\/span><\/p>\n

Place the beef on top of the stuffing and gently settle it into the mix. Cut<\/span><\/p>\n

away the middle of the pastry ends and brush all edges with beaten egg.<\/span><\/p>\n

Carefully fold the pastry up to completely envelope the beef, tucking in the<\/span><\/p>\n

ends and very carefully turn the parcel over onto a large buttered baking<\/span><\/p>\n

tray. With a sharp knife make a few small incisions in the pastry, decorate<\/span><\/p>\n

the top with pastry leaves cut out of the leftovers and refrigerate<\/span><\/p>\n

uncovered for half an hour.<\/span><\/p>\n

Preheat the oven to 450F\/230C\/gas mark 8. Brush wellington all over with<\/span><\/p>\n

beaten egg and bake at high heat for 10 minutes. Then turn it down to<\/span><\/p>\n

375F\/190C\/gas mark 5 for a further 20-25 minutes till pastry\u00b9s golden brown.<\/span><\/p>\n

Remove from the oven and let it rest uncovered for 10 minutes.<\/span><\/p>\n

While its baking, do the jus. Simmer reserved juices from the beef pan with<\/span><\/p>\n

the wine and beef stock till reduced by half. Add finely chopped truffles<\/span><\/p>\n

(if using them), and simmer another 2 minutes. Take pan off the heat, add a<\/span><\/p>\n

knob of butter, let it melt to give a shine to the sauce and season to<\/span><\/p>\n

taste. <\/span><\/p>\n

TO SERVE<\/strong><\/span>: Cut wellington into thick slices and arrange on warm plates. Pour<\/span><\/p>\n

over some Jus, garnish with fresh watercress.<\/span><\/p>\n

This is a very rich complex recipe, so keep accompaniments simple: new<\/span><\/p>\n

potatoes, green beans, an orange and watercress salad.<\/span><\/p>\n

If this all sounds a bit too gouty, our local chef Nadine Abensur has a<\/span><\/p>\n

gorgeous recipe for Mushroom Wellington which I personally prefer.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

A special occasion dish brought to the belly kitchen by our fabulous astrogourmet Lilith BEEF WELLINGTON WITH MADEIRA AND BLACK TRUFFLE JUS This special occasion dish was named for Arthur Wellesley, 1st Duke of Wellington, created to satisfy his love of beef, truffles, mushrooms, Madeira wine, and p\u00e2t\u00e9 – its time consuming, but most of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1001","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1001"}],"version-history":[{"count":1,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/1001\/revisions"}],"predecessor-version":[{"id":4098,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/1001\/revisions\/4098"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}