YIELD: 4 (Recipe I used for my Dinner for 2 business)
Ingredients
- four 1 1/2-inch-thick center-cut filets mignons (about 6 ounces each)
- 4 large mushrooms (about 1/4 pound total)
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon minced garlic
- 1 large egg
- 1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
- 4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)
The Sauce
- 1 cup veal or beef demiglace
- 2 tablespoons Sercial Madeira
Preparation
Preheat oven to 425°F.
Pat filets mignons dry and season with salt and pepper. In a roasting pan- roast filets in middle of oven 12 minutes, or until thermometer registers 110°F for rare, and cool. Chill filets, covered, until cold, about 1 hour.
Duxelle: Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely.
In a small bowl lightly beat egg to make an egg wash.
On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them.
Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
Preheat oven to 425°F.
Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
Sauce:
In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
Serve beef Wellingtons with sauce.
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