Ingredients: |
Ingredients: 8 (1 1/2-inch-thick, 6 oz) center-cut filets mignon
2 Tbsp vegetable oil
8 large mushrooms (about 1/2 lb.)
2 Tbsp unsalted butter
2 Tbsp finely chopped shallot
2 Tbsp minced garlic
Salt and freshly ground black pepper
2 large eggs
2 puff pastry sheets (from a 17 1/4-oz package), thawed
1/2 cup Gorgonzola (about 5 oz)
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Directions: |
Directions:Pat filets dry and season with salt and pepper. Sear on both sides in saute pan with heated oil. 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 eggs to make an egg wash.
On a lightly floured surface roll out puff pastry sheets into 2 (14-inch) squares. Trim edges to form 2 (13-inch) squares and cut each square into 4 (6 1/2 inch) squares.
Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixture with a filet, pressing it down gently, and wrap 2 opposite corners of 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 7 more Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill Wellingtons, loosely covered, at least 1 hour and up to 1 day.
Preheat oven to 425ºF.
Brush top and sides of each Wellington with some remaining egg wash and bake 20 - 30 minutes, or until pastry is golden and the meat temperature is 117ºF. |
This recipe for Mini Beef Wellingtons with Gorgonzola is from