This recipe was designed around two of my favorite things, beer and Stilton. I opted to use Dogfish Head's World Wide Stout as I really like the way it pairs with the cheese, but any sweet strong ale (Belgian Strong, Barleywine, etc.) would work. Likewise, the cheese is the same thing. I love the Colston Bassett Stilton, but any strong bleu would fit the bill.
- Preheat oven to 425 degrees.
- Season filets with salt, pepper and garlic powder.
- Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
- Remove filets and place in the refrigerator to chill.
- Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
- Remove pan from heat and deglaze with beer, scraping up all the meat residue.
- Return pan to heat and reduce sauce by half, about 5 minutes.
- Turn out flame, add cheese and stir continuously until completely melted and well blended.
- Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
- Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
- Bake on a sprayed baking sheet for 20-25 minutes.
- If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.