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1
FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
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2
Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
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3
This is called schmaltz with grieven.
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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.
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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.
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6
Boil the 4 eggs until hard boiled.
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7
Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
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8
Add the cream sherry and cook an additional minute.
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9
Remove from pan and allow to cool.
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10
In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
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11
DO NOT OVERMIX!
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12
Add salt, pepper, garlic powder and sugar and adjust as necessary.
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13
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
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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.
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15
Allow filet to cool completely and discard larding fat and strings if strings are there.
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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.
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17
Season with salt and pepper and allow to cool completely.
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18
Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
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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.
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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.
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21
With your finger you can make criss-cross grooves in the dough as a decoration.
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22
Brush the edges of the dough with egg white to seal.
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23
Repeat with the ends of the dough.
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24
Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
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25
Chill for 1 hour, but not more than 2 hours.
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26
Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
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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.
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28
Remove from oven and allow to rest for 15 minutes.
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29
In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
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30
Add the arrowroot, beef broth, salt and pepper.
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31
Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
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32
Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
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33
To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.
