Beef Wellingtons With Gorgonzola

greysangel's Note:

This is a modified Gourmet recipe. I changed the filling amounts and switched up the sauce. This is wonderful for a dinner party as it's all prep work...you're not stuck in the kitchen while the party is heating up!

• Total Time: 24 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 24 hrs

Ingredients:

Servings: 4

Wellingtons

• 4 (6 ounce) center-cut filet mignon (about 1.5 inch thick each)
• 8 large cremini mushrooms (about 1/2 pound total)
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped shallots
• 2 tablespoons minced garlic
• 1 large egg
• 1 puff pastry sheet , thawed (from a 17 1/4-ounce package frozen puff pastry)
• 4 tablespoons gorgonzola (about 2 1/2 ounces)

Mushroom Wine Sauce

• 1 tablespoon butter or 1 tablespoon margarine , divided
• 1⁄3; cup finely chopped shallot
• ½ lb fresh cremini mushroom , stems removed
• 1 ½ cups cabernet sauvignon wine or 1 ½ cups dry red wine , divided
• 1 (10 ½ ounce) can beef consomme , undiluted, divided
• 1 tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon dried thyme
• fresh thyme sprig (optional)

Directions:

1. For Wellingtons:.
2. Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
3. 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.
4. 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.
5. 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 in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely.
6. 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.
7. Preheat oven to 425°F.
8. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
9. For Sauce:.
10. Melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. Add.
11. shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup.
12. consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms.
13. with a slotted spoon; place in a bowl. Increase heat to high; cook wine.
14. mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in.
15. bowl; set aside. Wipe pan with a paper towel.
16. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining.
17. consomme to skillet; scrape skillet to loosen browned bits. Bring to a.
18. boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried.
19. thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve.
20. sauce with steaks. Garnish with thyme sprigs, if desired.