- 1 approximately 3-pound [1.4-kg] piece lean beef tenderloin, or top loin
- 1 tablespoon [15 mL] Cognac
- 1/2 teaspoon [2.5 mL[ salt
- 1/4 teaspoon [1 mL] freshly ground black pepper
- 8 ounces [227 g] goose, duck or poultry liver pate
- 1 egg, slightly beaten [to brush]
Pastry Dough
- 5 cups [700 g] sifted all-purpose flour
- 1 teaspoon [5 mL] salt
- 225 g [1 cup] really cold butter, into 1 tablespoon [15 g] pieces
- 1 egg, slightly beaten
- 1/2 cup [125 mL] icy water
Madeira Wine Sauce
- 3/8 cup [84 g] butter
- 6 green onions, finely chopped
- 2 1/2 cups [625 mL] beef broth
- 5/8 cup + 4 tablespoons [156.25 + 60 mL] Madeira wine
|
- Preheat oven to 450°F [230°C].
- Prepare then refrigerate wrapped dough for 30 minutes.
- Meanwhile, sprinkle refrigerated beef regularly with Cognac.
- Salt, pepper and transfer beef into a roasting pan.
- Roast beef into preheated oven to taste, for 15 minutes [really rare] or for 20 minutes [well-done].
- Remove beef from oven and leave beef to cool to room temperature.
- Evenly coat roast all over with liver pate.
- Lower oven temperature to 220°C [425°C].
- Onto a floured surface, roll cold pastry into an approximately 18 x 12 x approximately 1/4-inch thick [45 x 30 x approximately 6-mm thick] rectangle [reserve any remaining dough].
- Centre cooled meat upside-down onto rolled pastry dough.
- Neatly well wrap meat into dough; reserving dough, cut excess dough at both ends of bundle.
- Transfer wrapped meat, seam side down onto a baking sheet.
- Brush dough all over with beaten egg reserving remaining beaten egg.
- Shape remaining dough into a ball, then roll dough.
- Using a sharp knife, cut a few decorative shapes into rolled dough.
- Cut a few decorative slits on top of dough then decorate top of dough with decorative shapes.
- Brush dough shapes with remaining beaten egg.
- Transfer into preheated oven for approximately 30 minutes to bake dough, until golden brown.
- Meanwhile, prepare Madeira wine sauce.
- Pour sauce into a warm sauceboat and serve, along with beef Wellington.
Pastry Dough
- Sift flour over a medium-size bowl.
- Add salt and cold butter pieces.
- Using the tips of your fingers, mix butter into salted flour until mixture resembles fine breadcrumbs.
- Pour in slightly beaten egg.
- Using a wooden spoon, mix beaten egg into dry ingredients mixing in just enough icy water to get a firm dough.
- Hnd-knead dough until smooth and elastic.
- Wrap dough into wax paper refrigerate dough.
Madeira Wine Sauce
- Into a medium saucepan, melt 2 tablespoons [30 g] of the butter over medium heat.
- Add finely chopped green onions; fry, stirring from time to time for approximately 10 minutes, until golden.
- Pour in beef broth and 5/8 cup [156.25] Madeira wine.
- Simmer, stirring from time to time for approximately 30 minutes, until reduced by half.
- Strain sauce into a bowl.
- Rinse then pour sauce back into saucepan.
- Bring to sauce to a boil.
- Turn off the heat; using a wooden spoon, stir in remaining butter until completely melted.
- Then stir in remaining 4 tablespoons [60 mL] Madeira wine.
|
