BEEF WELLINGTON

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BEEF WELLINGTON

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Ingredients

1 x 4 pounds beef tenderloin trimmed
8 ounces pate’ de foie gras
1 ounce truffle peelings
2 pounds puff pastry
20 fluid ounce Madeira sauce
  • Medium

Ingredients

Directions

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  1. Trim 3 to 4 inches (7.5 to 10 centimeters) of the tail from the tenderloin. The small tail portion can be used for some other preparation.) Season the tenderloin with salt and pepper and sear in a small amount of oil in a large rondeau. Remove from the pan and cool.
  2. Spread the surface of the tenderloin with the pate de foie gras. Sprinkle the truffles over the pate.
  3. Roll the puff pastry dough into a rectangle approximately 3/16 inch (5 millimeters) thick and large enough to wrap around the entire tenderloin.
  4. Turn the tenderloin over and place it lengthwise, pate side down, in the center of the pastry. Fold the ends over and wrap the pastry around the tenderloin, sealing it with egg wash and trimming off any excess.
  5. Transfer the Wellington to a baking sheet, placing the seam side down. Brush the surface with egg wash.
  6. Bake the Wellington in a 350F (180C) oven until the center reaches 5oF-130F (52C-54C), approximately 40 minutes. Do not overcook; the crust holds in steam and heat, thus enhancing the effects of carryover cooking.
  7. Allow the meat to rest 5 minutes after baking. Carve the Wellington tableside or on a buffet with Madeira sauce served on the side.

Gui Alinat

Gui Alinat is an ACF Certified Executive Chef, and the author of The Chef’s Repertoire, and Eat More Burn More™.

Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world, including the UK, Spain, France, and almost every country in Latin America.

Settling in Florida in 1999, he has catered more than 3000 high-end private events since then and is part of the team behind CW’s Gin Joint restaurant and The Vault Catering in Downtown Tampa. With an exclusive client base, and media recognition, his team has become a recognized landmark in the Tampa Bay culinary scene.

Chef Gui has appeared on HSN and the Food Network, and at conferences across the country.

His culinary style can be best described as modern, authentic cuisine with slight influences from Provence and elsewhere.

Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating.

He lives in Dunedin, Florida with his wife Carissa and their five children.

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