Recipe: Beef Wellington with Brioche Dough (McCall's, 1973)

BEEF WELLINGTON
Filet of Beef in Brioche

Brioche Dough (recipe follows)
FOR THE ROAST BEEF:
1 (6 lb filet of beef)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (7/8 ounce) can truffles
1 egg and 1 teaspoon water (for brushing)
FOR THE TRUFFLE SAUCE:
1 1/2 cups Burgundy or claret
2 tablespoons flour
1/2 cup canned condensed beef broth, undiluted
1 teaspoon meat-extract paste
1/2 teaspoon salt
Watercress (to garnish)

THE DAY BEFORE:
Make Brioche Dough.

EARLY THE NEXT DAY, ROAST FILET OF BEEF:
Preheat oven to 450 degrees F. Remover most of surface fat from filet. Wipe with damp paper towels.

Place filet on rack in shallow, open roasting pan, tucking narrow end under, to make roast uniformly thick. Sprinkle with salt and pepper.

Insert meat thermometer into thicket part. Roast 40 to 50 minutes, or to 140 degrees F on meat thermometer, for rare; about 60 minutes, or to 160 degrees F, for medium rare. Let roast cool in pan. Reserve pan drippings for Truffle Sauce.

ABOUT 3 HOURS BEFORE SERVING:
Lightly grease large cookie sheet. Turn out Brioche Dough onto lightly onto lightly floured pastry cloth. Roll into a 16x15-inch rectangle. Trim 1-inch dough from short side, and set aside for decoration.

Drain truffles, reserving liquid for sauce; chop truffles. Sprinkle 1 tablespoon truffles over dough; press gently into surface. Set remaining truffles aside for sauce.

Center filet lengthwise on dough. Bring long sides of dough over filet, one at a time, pressing edges to seal. Pinch ends together.

Reroll dough trimmings 1/8-inch thick. Using pastry wheel, cut into four strips, 1/2-inch wide. Arrange strips over to of dough.

Transfer filet to prepared cookie sheet. Cover with towel; let rise in warm place (85 degrees F) , free from drafts, until dough doubles in bulk - about 1 hour.

Preheat oven to 400 degrees F. Beat egg with 1 teaspoon water. Gently brush over dough.

Bake 20 minutes, or until deep golden-brown. Cover top lightly with foil; bake 10 minutes linger.

Let stand on cookie sheet on wire rack 20 minutes before slicing.

MEANWHILE, MAKE THE TRUFFLE SAUCE:
Add wine to reserved drippings in roasting pan. Over medium heat, bring to boiling, stirring to dissolve brown bits. Reduce hear; simmer gently, uncovered, 10 minutes. Strain if necessary, and skim off excess fat. Turn into small saucepan.

Combine flour with 2 tablespoons cold water and the beef broth; stir into wine mixture with meat-extract paste and salt. Bring to boiling, stirring. Reduce heat; simmer 1 minutes, or until mixture is thickened.

Add reserved truffles and truffle liquid; stir well.

TO SERVE:
Cut filet cross wise into 1-inch slices, and arrange on serving platter. Garnish with watercress. Pass sauce.

Makes 12-14 servings

BRIOCHE DOUGH

1/2 cup warm water (105-115 degrees F)
1 envelope active dry yeast
1/4 cup sugar
2 teaspoons salt
1 cup butter, softened
6 eggs, at room temperature
4 1/2 cups sifted all-purpose flour

If possible, check temperature of water with thermometer. Sprinkle yeast over water in large bowl of electric mixer; stir until dissolved.

Add sugar, salt, butter, eggs, and 3 cups flour. Beat at medium speed 4 minutes, occasionally scraping side of bowl with rubber scraper.

Add remaining flour. Beat at low speed 2 minutes longer, or until smooth.

Cover bowl with waxed paper, then with a damp cloth. Let rise in warm place (85 degrees F), free from drafts, until double in bulk - 1 to 1 1/2 hours. Then refrigerate, covered overnight.

The next day, use as directed above.

Source: The New McCall's Cookbook by Mary Eckley, Food Editor of McCall's, 11th printing, 1973