Recipe - Boeuf Wellington

42 ounce Beef tenderloin
4 ounce Goose liver; cut or sliced up
1 pound Puff pastry
1 ounce Truffles
1 pound Fresh mushrooms; chopped OR
One half pound Mushrooms; canned

Roast the tenderloin approximately 10 to 15 minutes in the oven for medium
rare. Put meat back into the icebox and chill until cold. Roll 4/5 of the
puff pastry approximately 1/4" thick until it is 1One half times the dimension
of the beef. Saute mushrooms in butter and spread on the puff pastry. On
top of the mushrooms, place beef. Place goose liver over the beef and then
the truffles. Roll the puff pastry into a mound and close with egg mixture
(1 egg, mixed with salt, and beaten). The egg mixture is used like glue and
is applied with a brush. With the rest of the pastry, make a design on top.
Put the Wellington on a tray and place in the refrigerator for 15 minutes.
Place in the oven for 20 minutes at approximately 400 degrees. Serve after
20 minutes. If you do not serve immediately, the beef will continue to cook
from the steam in the pastry shell.

Source: Louis XVI, Chef Daniel Bonnet, NOLA

Recipe by: Chef Daniel Bonnet

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 14, 1997