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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown. | 2. Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices. | 3. This is called schmaltz with grieven. | 4. You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure. | 5. When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven. | 6. Boil the 4 eggs until hard boiled. | 7. Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done. | 8. Add the cream sherry and cook an additional minute. | 9. Remove from pan and allow to cool. | 10. In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop. | 11. DO NOT OVERMIX! | 12. Add salt, pepper, garlic powder and sugar and adjust as necessary. | 13. FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees. | 14. Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees. | 15. Allow filet to cool completely and discard larding fat and strings if strings are there. | 16. Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry. | 17. Season with salt and pepper and allow to cool completely. | 18. Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate. | 19. On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches. | 20. Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet. | 21. With your finger you can make criss-cross grooves in the dough as a decoration. | 22. Brush the edges of the dough with egg white to seal. | 23. Repeat with the ends of the dough. | 24. Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash. | 25. Chill for 1 hour, but not more than 2 hours. | 26. Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes. | 27. Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare. | 28. Remove from oven and allow to rest for 15 minutes. | 29. In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter. | 30. Add the arrowroot, beef broth, salt and pepper. | 31. Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened. | 32. Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter. | 33. To serve, cut the filet into 3/4 inch thick slices and dress with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin fillet	3 1/2	lb		75.65	0.0	16.83	0.425
mushroom	3/4		chopped	-	-	-	-
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
puff pastry	1		thawed	1367.1	111.965	18.13	94.325
egg white	1		beaten	17.16	0.2409	3.597	0.0561
egg yolk water	1	teaspoon	beaten	75.65	0.0	16.83	0.425
madeira wine	1/2	cup		75.65	0.0	16.83	0.425
arrowroot	2	teaspoons		3.25	0.6695	0.212	0.01
beef broth	1/2	cup		8.4	0.048	1.368	0.264
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
onion	1		diced	64.0	14.944	1.76	0.16
chicken liver	2	lbs		1079.5511	6.6225	153.4958	43.8171
cream sherry	3	ounces		75.65	0.0	16.83	0.425
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
hard egg	4		hard-boiled chopped	75.65	0.0	16.83	0.425
butter	2	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		sliced	64.0	14.944	1.76	0.16
schmaltz chicken	6	tablespoons	fat	75.65	0.0	16.83	0.425
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.