Ingredients: |
Ingredients: Meat
4-6 fillet mignon slices
½ stick salted butter, melted
2 Tbsp butter
Filling
½ lb mushrooms - chopped fine
1 small shallot, minced fine
¼ cup dry sherry
2 Tbsp Tomato Paste
¼ cup heavy cream
salt
pepper
1 small pinch of Thyme
2 cloves of garlic
1 package frozen puff pastry sheets - Thawed
½ tsp salt
Pepper
2 egg yolks
4 Tbsp water
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Directions: |
Directions:1. Heat oven to 375º.
2. Trim any excess fat or silver sheen from fillet mignon.
3. Brush all sides with the melted butter, and pan sear all sides in a frying pan. Set meat aside and cover with foil to keep warm.
4. Make filling: In a large sauté pan, add the butter and melt.
5. Add the shallots and sauté the shallots, garlic, and the mushrooms until the shallot are soft and the mushrooms are golden.
6. Add sherry (2 times around the pan), tomato paste, cream, salt, pepper and thyme.
7. Mix well, heat until almost boil, and then remove from heat. Set aside and let cool.
8. Now unwrap the frozen pastry sheets and cut into squares that will cover filet. Place the filet mignon onto the center a pastry square. Pat the mushroom mixture firmly onto the filet.
9. Now bring the pastry up and over the filet to cover it, wrapping the entire filet in a neat package. Trim off any excess and seal the edges by brushing them with egg wash and pressing them together.
10. Lightly spray a baking sheet and place the wrapped filet seam side down on the pan, brushing with the egg wash (2 egg yolks and 4 Tbsp water). ** If you want to get fancy you can place filet on square of puff pasty and fold in to look like pinwheel and with a cookie cutter cut out a leaf or something and glue on with egg wash.**
11.Cut 2 or 3 small heat holes evenly spaced in the top of the pastry to allow stream to escape as the filet cooks. **If pastry beings to brown during baking cover it loosely with foil.
12. Bake for 20-25 minutes.
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This recipe for Beef Wellington is from