GMA Recipe: Individual Beef Wellingtons with Perigourdine Sauce

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Individual Beef Wellingtons with Perigourdine Sauce
From chef and author Emeril Lagasse
Friday, October 7, 2005

From Emeril Lagasse's new cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past." Emeril made this is traditional English dish while Good Morning America visited the UK.

Ingredients

4, 6 oz. thickly cut filet mignons

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 tbsp. olive oil

one-half 17 1/4 oz. package puff pastry (1 sheet), thawed

1 recipe Mushroom Duxelles

4, 1 oz. slices store-bought country style pork or goose liver pate

1 large egg beaten with 2 teaspoons water

1 recipe Perigourdine Sauce

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

2. Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.

3. Roll out the puff pastry on a lightly-floured surface to a 14-inch square, and cut into four 7-inch squares.

4. Spread one-quarter of the mushroom duxelles on top of each filet and top with 1 slice of the pate, pressing to flatten. Place 1 filet (pate side down) in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140° for medium-rare, about 20 minutes.

5. Remove from the oven and let rest for 10 minutes before serving.

6. Spoon the sauce into the center of 4 large plates and arrange the beef Wellingtons on the sauce. Accompany with the vegetable of choice.

Perigourdine Sauce

Ingredients

2 cups reduced veal stock

1 tbsp. unsalted butter

1 fresh black truffle, approximately 1-inch in diameter, washed, peeled, very thinly sliced; 1 canned truffle, very thinly sliced; or 2 tbsp. truffle peelings

4 oz. cold fresh goose or duck liver, cut into 1/2-inch cubes

1/2 tsp. salt

1/8 tsp. ground white pepper

1/2 cup dry Madeira wine

1. Place the veal stock in a small sauce pan and warm gently over medium heat. Set aside.

2. Melt the butter in a medium saute pan over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the liver, salt and pepper; swirl the pan, and cook for 45 seconds. Add the Madeira, increasing the heat to medium-high and stirring to deglaze the pan, and cook for 2 minutes to slightly reduce the volume.

3. Add the veal stock, stirring well to incorporate, and cook over low heat until warmed through, 30 seconds.

Recipe copyright 2005, Emeril Lagasse from his cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past"