Individual Beef Wellingtons w/ Perigourdine Sauce
Emeril Lagasse's Recipes for Meat 'n' Potatoes and Pie
In the spirit of "Good Morning America's" trip to the U.K., Emeril Lagasse demonstrated how to cook individual beef Wellingtons with perigroudine sauce and mushroom duxelles as well as stilton potato gratin and lemon meringue pie. These recipes are from Emeril's new book, "Emeril's Delmonico: A New Orleans Restaurant with a Past."
Preheat the oven to 425Â°F. Line a baking sheet with parchment paper and set aside.
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.
Roll out the puff pastry on a lightly-floured surface to a 14-inch square, and cut into four 7-inch squares.
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 140Â° for medium-rare, about 20 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Spoon the sauce into the center of 4 large plates and arrange the beef Wellingtons on the sauce. Accompany with the vegetable of choice.
Place the veal stock in a small sauce pan and warm gently over medium heat. Set aside.
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.
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"