Beer & Stilton Stuffed Beef Wellington

Submitted by Pangaea

"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."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 2 beef wellingtons
• Serves: 2

ingredients

• 2 (6 ounce) filet mignon
• 1 pinch salt
• 1 pinch pepper
• 1 pinch garlic powder
• 1 teaspoon butter
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 teaspoon olive oil
• 1⁄2 cup beer, preferably a sweet strong ale
• 1⁄4 cup blue cheese, preferably stilton
• 1⁄2 sheet puff pastry, thawed

directions

1. Preheat oven to 425 degrees.
2. Season filets with salt, pepper and garlic powder.
3. Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
4. Remove filets and place in the refrigerator to chill.
5. Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
6. Remove pan from heat and deglaze with beer, scraping up all the meat residue.
7. Return pan to heat and reduce sauce by half, about 5 minutes.
8. Turn out flame, add cheese and stir continuously until completely melted and well blended.
9. Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
10. Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
11. Bake on a sprayed baking sheet for 20-25 minutes.
12. If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.