Recipe by greysangel
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!
- 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
- 1⁄2 lb fresh cremini mushroom, stems removed
- 1 1⁄2 cups cabernet sauvignon wine or 1 1⁄2 cups dry red wine, divided
- 1 (10 1/2 ounce) can beef consomme, undiluted, divided
- 1 tablespoon low sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon dried thyme
- fresh thyme sprig (optional)
Directions See How It's Made
- For Wellingtons:.
- 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.
- 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 in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely.
- 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.
- For Sauce:.
- Melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. Add.
- shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup.
- consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms.
- with a slotted spoon; place in a bowl. Increase heat to high; cook wine.
- mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in.
- bowl; set aside. Wipe pan with a paper towel.
- Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining.
- consomme to skillet; scrape skillet to loosen browned bits. Bring to a.
- boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried.
- thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve.
- sauce with steaks. Garnish with thyme sprigs, if desired.