Recipe

Beef Wrapscallion - Tenderloin Baked In Pastry With Spring Onions And Morel Sauce Recipe

Add Step-by-Step Photos	Alisdhair / All my dishes 2 months ago This simple dish differs very little from a Beef Wellington but without the mushrooms (they will appear later in the sauce), and it looks a wee more pretty when served. Prep:60m Cook:60m Servings:4	Alisdhair
	beef tenderloin mushroom scallion

Does this look good? Yeah! / Nope

Fans

barbiemens

california

quaziefly

Ingredients

32 oz. of beef tenderloin (in one piece)

Fresh or commercially made puff pastry

4 cups of scallions, chopped small

1 bunch of flat leafed parsley

3 cloves of garlic

Half a tsp. of Dijon mustard

Olive oil

Half a lemon

Salt and black pepper

---- For the Sauce ---

2 cups of demi glaze

3 cups of veal stock

1 cup of sweet port wine

1 cup of fresh morels

3 large shallots

6 sage leaves

3 tbls. of butter

Salt and white pepper

Directions

FOR THE BEEF: Trim and clean the tenderloin leaving it in one piece. Rub it with some of the olive oil and season it with salt and pepper. Sear it on all sides for 3-4 minutes. Let it rest while you do these things:

Chop the parsley small. Finely mince the garlic and mix them both along with the chopped scallions in about 3 tbls. of olive oil, the juice of the half lemon and the mustard.

Have a large sauté pan waiting which should be extremely hot – Fling in the scallion mixture and sauté it for only about 45 seconds to a minute.

Have also ready, a layer of the puff pastry, long and wide enough to wrap the beef once. Spread the scallion mixture evenly over the paste and then set the beef in the centre. Wrap and seal it. If you have the leisure, you could very well cut some frivolitous little designs and decorate the thing. Brush the pastry lightly with melted butter.

Bake for 15 – 20 minutes at 375. This should give you a med-rare temperature on the beef.

FOR THE SAUCE: Finely chop the shallots and cut the mushrooms into thin slices. (if you can’t get fresh ones I suppose you could use dried ones, however it would be better to substitute some other variety of fresh earthy wild mushrooms than to use the dried).

Heat the butter in a saucepan and sauté the shallots and mushrooms until they (the shallots) start to brown. Add the port and reduce by half. Put in the stock, glaze and the sage leaves and cook further at a slow simmer until this has reduced by a third. Pull out the sage and thicken it slightly with some pale roux. Season with salt and white pepper.

TO SERVE: Cut the beef into portions and serve with a suitable vegetable accompaniment and the sauce separately.

Recent Gawkers