Roasted Beef Wellington (Asado de Res Wellington)

Juliann Esquivel

By
@Juliann

This roast is truly delicious. I have changed my recipe some. Since it is very hard to get Pate de Foie Gras, I use liverwrust instead. I also use capers and sliced black olives in my pate. My family love the way this roast comes out. we like our roast medium rare, you can bake a little longer to get a medium Well. Enjoy


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Rating:

Comments:

Serves:

6

Prep:

1 Hr 15 Min

Cook:

1 Hr 40 Min

Ingredients

1 large
3lb rump roast or fillet of beef roast
1 medium
sweet vidalia or sweet onion diced small
3 large
scallions, diced small
3 Tbsp
butter
3 Tbsp
capers
1 can(s)
black olives, drained and sliced
4 clove
fresh garlic smashed or put through a garlic press
1 pkg
8 ounces braunschweiger or liverwurst, i use jones brand
2 Tbsp
lea & perrins worcestershire sauce
1/2 c
madeira wine
1 can(s)
14 ounce can beef broth or beef consomee
1/2 tsp
montreal steak seasoning
1/4 c
cold milk
1 c
hot water
3 Tbsp
goya dried chopped onion
3 Tbsp
corn starch
1 large
egg, seperated white in one dish, yolk in another
1 box
17.3 ounces puff pastry sheets ( 2 sheets per package)
1/2 tsp
salt & pepper, or to suit your taste
1/2 c
of pan drippings from first roast, save from first roast. for second roast you must use a clean greased or oild pan

Directions Step-By-Step

1
Take out puff pastry from freezer and open package and let pastry hang out so as to defrost.
Take out roast (cannot be frozen) Take out night before if frozen. Defrost and let it come to room temperature. Preheat oven to 400 degrees, put roast in a shallow roasting pan and roast in oven for 35 minutes. After time has elapsed take roast out and let it cool completely.
2
While roast is cooling, heat a skillet (medium flame) melt butter; add diced onion, garlic, scallions, and saute until limp. Next add capers, sliced olives, and worcestershire sauce and black pepper. Do not add salt. Saute for 5 minutes and remove from heat. Set aside to cool a little about 10 minutes. Next open and put complete package of liverwrust in a bowl add the onion and caper mixture mix real real good. Set aside
3
Next on a floured surface, Roll Puff pastry both sheets putting them together and making one large rectangle enough to enclose fillet of beef or roast beef. Size should be about 20 inches X 12 inches. Next take your mixtue of onions and capers and put on top and the sides of your roast. Coating the mixture all around the roast. Invert the coated beef carefully onto middle of the dough and fold up the longs sides of the dough to enclose the roast. Brush the sides with the egg white mixed with a teaspoon of water; to seal ends. Do both ends this way. Transfer tthe roast seam side down to a shallow roasting pan.
4
Next beat egg yolk with a fork and brush the roast al over with a pastry brush. Then with the egg white brush over all egg yolk. in other words paint pastry with the egg yolk then go ver it again with the egg white. Put into a preheated 400 degree oven and roast for 40 minutes. After time has elapsed lower oven to 350 degrees and bake 15/20 minutes more or until thermometer registers 130 degrees for medium rare. After 15/20 minutes have passed remove roast and let stand for 15 minutes.
5
In the pan where you roasted the beef the first time Add one cup hot water with with a spoon start stirring up all the meat bits and drippings and pour into a saucepan along with the wine, and beef broth and the dried onion bits and the montreal seasoning. Bring up the flame and reduce by one quarter. Add the corn starch to the cold milk and stir well to dissolve. Pour into broth mixture begin stirring with a wire wisk over medium flame until nice and thick. Cook for about five minutes.
6
Slice your roast abvout 3/4 of an inch each slice. Spoon some madeira sauce over the meat and serve. I served with my zippy garlic potatos(recipe is posted) took advantage of the oven and rosted them on the top shelf while roasting my meat on the bottom shelf. Add a nice green salad, a glass of wine and dinner is served. Bon Appetite. Enjoy

About this Recipe

Course/Dish: Beef, Roasts