Beef Wellington
Guy Sockrider, C.E.C. Muriel’s, New Orleans, LA
Winner of Louisiana Cookin’ 2007 Chefs to Watch

Serving 6-8

1 3-1/2 pound beef tenderloin
1 ½ ounces clarified butter
3/4 pound mushrooms, finely chopped
1 ounce shallots, finely chopped
3 tablespoons unsalted butter
½ pound foie gras or pate de foie gras
2 ounces dry white wine
Salt and freshly ground white pepper, to taste
1 pound puff pastry
1 large egg yolk
1 large egg

Season the beef tenderloin with salt and white pepper. Heat a large, oven-safe fry pan and brown the tenderloin on all sides. Roast the tenderloin in a 400 F oven for 15 minutes. Remove from the oven and place the tenderloin in a refrigerator to chill. Saute the mushrooms with the shallots in the unsalted butter until the moisture starts to evaporate, add the foie gras and deglaze with the wine. Continue to cook until the moisture is gone. Chill.

On a floured surface, roll the puff pastry into a rectangle large enough to encase the filet completely, about 20 by 12 inches. Coat the beef with the duxelles (mushroom foie gras) and invert the tenderloin into the middle of the puff pastry. Fold the dough around the tenderloin, removing any extra pastry. Seal the dough by brushing the seam with the egg white. Place the wrapped tenderloin, seam side down, on a sheet pan and brush the finished pastry with the egg yolk and cut the extra pastry into decorative cut-outs and place on the pastry-wrapped filet to garnish. Bake in a 400 F preheated oven for 30 minutes then reduce the heat to 350 F for an additional 5 to 10 minutes. Remove and let rest for 15 minutes. Slice into 3/4-inch slices and serve.