Beef Wellingtons With Gorgonzola

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READY IN: 24hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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