Beef Wellington with Cumberland Sauce

Beef Wellington with Cumberland Sauce

Ingredients

• 8 Beef Tenderloin Steaks (Filet Mignon); 6 ounces each and 3 inches across (ask your Butcher for  any meaty trimmings that he might have from cutting the Tenderloin or buy one additional 6 ounce steak.)
• Olive Oil
• Kosher Salt
• Fresh Ground Black Pepper
• ½ pound Duck or Chicken Liver Páte
• 1½ Teaspoons Herbes de Provence
• Sweet Paprika
• Garlic Powder
• 4 batches any basic single Pie Crust recipe
• 2 Eggs
• 2 Tablespoons of Cold Water
• 2 Tablespoons Butter
• 2 Tablespoons All Purpose Flour
• 2 Cups Low Sodium Beef Stock
• 2 Teaspoons Orange Zest, minced
• ⅛ Teaspoon Cayenne Pepper
• ½ Cup Dry Red Wine
• ¼ Cup Black Raspberry Preserves
• Kitchen Bouquet® Browning Sauce


Preparation Steps

Step 1. Using parchment paper to separate them, lay each of the 8 steaks with their cut sides together on a piece of parchment paper large enough to roll up the whole reassembled tenderloin. Roll this log of meat up in the paper and fold the ends closed. Place the wrapped steaks in the freezer for at least an hour to firm up.

Step 2. If you are making the pie crusts from scratch, do that now and chill the dough in one ball as you normally would. If you are using prepared pie crusts (this is not a bad thing!), skip this step.

Step 3. Trim any fat from the trimmings or the additional steak and cut the meat into ½” cubes. Put the meat into a food processor and pulse until it’s finely ground, but not a paste.

Step 4. Mix the ground steak with the Páte, Herbes de Provence, ½ Teaspoon Kosher Salt & ¼ Teaspoon Fresh Ground Black Pepper. Cover and refrigerate.

Step 5. Once the steaks have just begun to freeze, heat a large heavy skillet (preferably cast iron) over high heat. You’ll know the skillet is hot enough when a drop of oil immediately smokes when it hits the surface of the pan. Remove the steaks from the freezer and season the cut sides of each generously with Kosher Salt, then add Fresh Ground Black Pepper and a dash each of Paprika and Garlic Powder. Working with one steak at a time, brush with a thin coat of Olive Oil and sear every surface of the meat for 3 or 4 seconds.

Step 6. Lay the seared steaks on a parchment or silicon mat lined baking sheet and return them to the freezer to re-chill for about 30 minutes.

Step 7. Remove the Páte mixture from the refrigerator and the steaks from the freezer. Divide the Páte mixture into 8 portions and mound on the top of each steak. Press down on the mound with the palm of your hand to smooth and spread the mixture just to the edge of the steak. Return the steaks to the freezer.