Recipe - Beef Wellington (Boeuf En Croute)

Puff Paste Dough
5 pound Beef Fillet
1/3 cup Brandy
Pate de Voilaille
Duxelles
1 Egg White
French Egg Wash
Sauce Perigueux

Preheat the oven to 425 degrees. Prepare a double portion of Pate
Feuilletee (Puff Paste Dough). Rub the beef with butter. USE A MEAT
THERMOMETER. Roast on a rack to an internal temperature of 120 degrees.
Remove the meat from the oven and flambe with the brandy. Let the meat cool
to room temperature. Coat the meat thinly with the Pate de Volaille. Roll
out part of the Pate Feuilletee (Puff Paste Dough) into a rectangle about 1
1/2" longer and 1 1/2" wider than the meat. Coat the dough with cooled
Duxelles. Center the fillet on the rolled out dough. Roll out the remaining
dough and shape it over the meat. Seal the top and bottom parts of the
dough together by pinching after brushing with egg white. Brush the exposed
surfaces of the dough with French Egg Wash. Place on a greased baking
sheet. Bake 10 minutes. Reduce the oven temperature to 375 degrees. Bake
until the crust is golden (about 20 minutes). Let the preparation stand for
15 minutes before serving. Carve with a very sharp knife into 3/4" thick
slices. Serve with Sauce Perigueux.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 28, 98,
converted by MM_Buster v2.0l.