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Beef Wellington

Kakao Beach Restaurant is one of the oldest restaurants on Orient Beach. It's a full service destination as they have beach chairs, a boutique, a beach bar, a massage station, and, of course, a restaurant - most of it in cabanas placed among palms in the sand. Don't let that fool you, as the food is first class and this Beef Wellington is only one example.
  Beef Wellington
Beef Wellington

4 servings

2 lbs beef filet, in one piece
2 Tbs oil
5 Tbs butter, divided
¼ cup minced shallots
8 oz. Button mushrooms, chopped
2 Tbs minced parsley
1 lb. Puff pastry, thawed
1 egg, beaten
2 Tbs Madeira
8 oz reduced veal stock
salt and pepper

Heat the oil in a skillet and brown the beef on all sides. Remove it to a plate and let it cool. Prepare the duxelles: in a saucepan, soften the shallots in 2 tablespoons butter, but do not let them brown. Add the chopped mushrooms, stir well, and let the mixture cook until most of the liquid has evaporated. Add the minced parsley, salt and pepper to taste. Allow the mixture to cool.

Heat the oven to 400º. Roll the puff pastry sheet into a rectangle large enough to surround the beef. Spread the mushroom duxelles on top of the beef and place it on the puff pastry. Fold the pastry around the beef, pinching the edges together to seal well. Place the beef, seam side down, on a baking sheet. Decorate with strips or shapes from the puff pastry trimmings, if desired. Brush the pastry all over with the beaten egg. Place in the oven for 30 minutes, or until the internal temperature of the beef reaches 130º for medium rare. Remove from the oven and keep warm.

Meanwhile, reduce the veal stock with the Madeira, and season with salt and pepper. Whisk in the remaining 3 tablespoons butter. Slice the Beef Wellington and serve the sauce in a sauce boat.

Sylvain Pereira Sylvain Pereira at Select Wine Cellar suggests his 2005 Chateau Bouscassé Madiran, a full bodied wine made from the tannat grape in southwestern France, featuring black fruit flavors, toasty notes, and nice harmony. A bit more money would get a 2005 Pommard Premier Cru Bertins from Chantal Lescure, a full bodied pinot noir, large and powerful but with elegance at the same time. Select Wine Cellar Logo

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