Chefchoice's Blog

Beef Wellington with Perigourdine

whole tenderloin of beef is seasoned with salt and pepper, seared on all sides in very hot skillet. Wrapped with a duxelle (mixture of mushrooms, onions, ham, pate and eggs seasoned with salt, pepper and brandy), thinly sliced proscuitto ham and pastry dough. Baked in the oven. This dish is cooked to medium rare to medium grade only and therefore well done is very limited.
PERIGOURDINE SAUCE – reduction (reducing liquid by simmering/boiling) of Madeira wine and brown demi glace sauce with truffle (specific kind of mushroom from a French province) and goose liver pate, finished by adding some butter flakes.

PARISIAN POTATOES – small round shaped potatoes, boiled half way in salt water and finished by sautéing to a golden brown color, seasoned with salt and pepper.

June 15, 2009 - Posted by MENU | TOP MENU from H.A.L