Filet Mignon with Chestnuts en Croûte Recipe
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Ingredients: |
Ingredients: 4 small 6-oz filet mignons
1 tsp soy sauce, double deluxe
Salt, white pepper, garlic spread
15 fresh shitake mushrooms
1 cup diced yellow onion
(1/2 small onion)
3 cloves garlic, minced
1 Tbsp olive, peanut, or corn oil
1 cup chicken broth
2 Tbsp cooking wine
2 tsp oyster sauce
3-4 tsp sugar
5 oz chestnuts, peeled and roasted
1 sheet frozen puff pastry
Flour
1/2 egg yolk
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Directions: |
Directions:Preheat oven to 400º. Defrost pastry sheet for 40 minutes.
Prepare Filet Mignon:
1. Trim fat and white membranes from the filet mignon.
2. Season filet Mignon with soy sauce, and white pepper.
3. In a heavy nonstick pan, quickly sear both sides of Filet Mignon on high heat.
4. Remove from pan, and season lightly with garlic spread.
Prepare Mushrooms:
5. Wash mushrooms and remove stems.
6. In same pan, sauté diced onions and garlic in oil until onions are cooked.
7. Add whole mushrooms, 1 cup chicken broth, wine, oyster sauce and sugar;
8. Sauté and cook on medium with covered lid for 10-15 minutes until mushrooms are tender and all the juice is absorbed. The added sugar removes the bitterness in shitake mushrooms.
9. Season with salt to taste; sample mushroom, and add more sugar if needed. Set aside whole mushrooms.
Prepare Chestnut Pâte:
10. In food processor, pulse chestnuts with cooked onions and 2 Tbsp chicken broth for 5-6 seconds until you get a coarse dry pâte.
11. Form pâte into 4 thin patties.
Prepare Puff Pastry:
12. Dust both sides of pastry sheet with flour and roll it out to a large thin rectangle big enough to wrap all the filets. Cut into 4 rectangles.
13. Place a filllet on one side of a pastry rectangle.
14. Put chestnut pâte on top of the beef and top with 3-4 shitake mushrooms.
15. Fold pastry sheet over the top and pinch the edges together on all three sides so that the entire filllet is wrapped. Wrap the other three filllets the same way.
16. Brush egg yolk on pastry sheets.
17. Cut thin slivers of pastry sheet from trimmings into 1/16th inch strips and place them in a crisscross pattern on top of the wrapped filets, as in a lattice pie crust. Lightly brush the pastry strips with egg yolk.
Bake in oven at 400º for 15-20 minutes until pastry has a light brown crust. The baking time will vary depending on your oven and the thickness of the fillts.
Makes 4 Servings. Serve with a tossed salad and green vegetable. |
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Notes: |
Personal
Notes: Purchase ready-to-eat shelled and peeled chestnuts or frozen chestnuts (to cook in chicken broth until tender) from Chinese supermarkets, or replace chestnuts with onions and mushrooms.
This is a leaner version of the gourmet Beef Wellington entrée using healthy chestnut pâte instead of the rich pâte de foie gras. This recipe is delicious, beautiful, and has the delectable taste of succulent beef with chestnut pâte and shitake mushrooms with tender, medium-rare filet mignon that will melt in your mouth. Bon Appetit!
Diana Chan is author of Easy 'n Healthy Cooking". Medallion Chicken with Chestnuts en Croûte, and Salmon en Croûte are recipe variations included in this Chi Am cookbook.
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