Tenderloin Wellington is a great dish prepared with beef or veal tenderloin wrapped in puff pastry dough. This tenderloin is not necessarily easy to cook, but it is well worth the effort. Perhaps making the puff pastry dough can be the most complicated part, but you can buy it ready-made. The rest is to arm yourself with patience and cook it taking care that it is just right. Believe it, the effort will be rewarded.
Tenderloin Wellington
Ingredients
1.5 kilos of veal tenderloin
2 beaten eggs
100 grams of butter
Salt
1/2 kilo of fresh mushrooms, finely chopped
Pepper
1 medium onion, finely chopped
600 g puff pastry dough
1/4 cup cognac
Fresh parsley, finely chopped
1/4 cup wheat flour
9 cloves of garlic or a medium head
1 can of foie gras, approximately 250 g (8 oz)
1/4 cup dry red wine
Preparation
Take the loin and season with salt and pepper.
Place half the butter, a head of garlic chopped in half without peeling and fresh herbs (thyme, rosemary, tarragon) in a frying pan and heat.
Place the tenderloin in the pan and cook, turning the meat to sear on all sides, making sure it reaches medium rare in the center.
While the meat is cooking, mix the pâté with the cognac.
In a medium skillet or pot, cook the onion in the remaining butter until translucent. Add the sliced mushrooms, stir and leave for a few minutes.
Then, sprinkle the flour, add the wine and let it thicken. When it thickens, lower the heat and add the cognac mixture with the pâté. Mix and remove from heat.
On a floured surface, roll out the puff pastry dough and spread the mushroom sauce. Place the meat on top of the sauce. Cover with the dough giving it a cylinder shape, seal well and paint the dough with the beaten egg. Then bake for 20 minutes in a preheated oven at 400 °F or 200 °C (400 °F or 200 °C).
Then lower the oven temperature and continue baking until the puff pastry is evenly browned. Remove from the oven and let it rest for 15 minutes.
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