This Beef Wellington is Kolikof's version of one of my favorite dishes in France. Our Dinner for 4 comes with 1 2 lb. savoury Chateaubriand, 4 Escargots or 4 Duck Confit, and a complimentary 4 Valrhona Chocolate Molten Lava cakes.
Sift 1 and 1/3 cups of flour and salt and make a hole in center. Add 3 tablespoons of butter, 1 egg yolk & 1/4 cup of water. Mix & chill for 1hr.
Roll the dough into a rectangle and place 3 tablespoons of butter in the center. Chill for 20 min.
For the meat:
Preheat to 475˚F and roast beef tenderloin for 7 min.
For the duxelles:
Grind 2.5 tablespoons mushrooms and sprinkle with lemon juice. Cook on melted butter & add salt/pepper to taste.
Final Steps:
Roll pastry large enough to envelop the meat. Cover the center with duxelles. Coat with mushroom mixture.
Place loaf in a greased pan with seam side down. Brush with egg wash. Leave in refrigerator for 1 hour.
Bake at 400˚F for 40-50 minutes or until golden.
Description
This Beef Wellington is Kolikof's version of one of my favorite dishes in France. Our Dinner for 4 comes with 4 savoury Chateaubriand, 4 Escargots, 4 Duck Confit, and a complimentary 4 Valrhona Chocolate Molten Lava cakes.
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