Video: Beef Wellington
Posted by Chef Jim on February 8, 2010 | Comments Off
1 puff pastry sheet
4 filet mignon (about 6 oz. each)
1 lb. mushrooms, chopped fine
2 shallots, finely diced
1 clove garlic, minced
3 oz. unsalted butter
4 oz. Gorgonzola cheese crumbles
1 egg, beaten
Here’s how to make it:
Sauté mushrooms with shallots and garlic in butter until all of the moisture is cooked out.
Sear filets over high heat until nicely crusted. Set aside. Preheat oven to 400.
Roll out puff pastry and cut into four squares.
Place an ounce of the Gorgonzola and a quarter of the mushroom mixture in the center of each square and then place the filet on top of the mixture.
Gather the corners of the puff pastry and enclose the meat. Invert and place on a shallow baking sheet coated with cooking spray. Repeat with each of the filets. Brush the pastry with the beaten egg and bake in the oven for about 20 minutes, until the pastry is puffed and golden. The filet will be medium rare.
Tags:Beef, Beef Wellington, Duxelles, Easy Beef Recipes, Gorgonzola, Puff Pastry
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