Moldy Cheese Day: Beef Wellington with Gorgonzola

YIELD: 4 (Recipe I used for my Dinner for 2 business)

Ingredients

  • four 1 1/2-inch-thick center-cut filets mignons (about 6 ounces each)
  • 4 large mushrooms (about 1/4 pound total)
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon minced garlic
  • 1 large egg
  • 1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
  • 4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)

The Sauce

  • 1 cup veal or beef demiglace
  • 2 tablespoons Sercial Madeira

Preparation

Preheat oven to 425°F.

Pat filets mignons dry and season with salt and pepper. In a roasting pan- roast filets in middle of oven 12 minutes, or until thermometer registers 110°F for rare, and cool.        Chill filets, covered, until cold, about 1 hour.

Duxelle: 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.             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.

Sauce:
In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.

Serve beef Wellingtons with sauce.

Bon Appetit! Cindy- Bucket-List Coach

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