|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beef Wellington is one of those recipes you should try once, but the results can be disappointing: under-cooked beef and soggy puff pastry. I've adapted Emeril's recipe for mini Beef Wellingtons and made needed adjustments to the cook time. I've also eliminated the foie gras pate (which you can put back in if you like) and added a rich red wine and gorgonzola sauce.
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 1 minced garlic clove
- 10 ounces cremini mushrooms
- ¼ teaspoon sea salt
- 1/8 teaspoon fresh ground pepper
- 2-½ tablespoons dry sherry or dry vermouth
- 4 (6 ounces) filet mignon steaks, cut 1-½ inches thick
- Kosher salt and fresh ground pepper
- 1 tablespoon olive oil
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten with 2 teaspoons water
- 1 recipe red wine sauce
- 4 ounces gorgonzola (optional)
Sprinkle Kosher salt and fresh ground pepper over both sides of the filets. Heat the oil in a heavy skillet over medium-high heat. Add the filets and sear 1 minute each side. Transfer to a plate, cool, then refrigerate 30 minutes.
For the mushroom duxelles: Clean, stem, and finely chop the cremini mushrooms. Heat the butter in a skillet over medium-high heat. Add the shallots and garlic, and sauté for 1 minute, then add the mushrooms, salt, and pepper, and cook, stirring often, until the mushrooms' liquid has evaporated and the mushrooms are beginning to brown around the edges. Take the skillet off the heat, and stir the sherry. Return the skillet to the heat, and cook until the liquid has again evaporated. Transfer to a plate and cool completely.
Pre-heat oven to 425°F. Cut a piece of parchment paper to fit inside a baking tray. Prepare the red wine sauce, and keep warm.
Roll out the puff pastry on a lightly floured board to a 14-inch square, and then cut into 4 equal-sized, 7-inch squares. Take the seared filets out of the refrigerator, gently dab them dry of accumulated juices with a paper towel, then compactly press mushroom duxelles on top of each filet.
Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square. Fold one side of the pastry, press down, then fold the adjacent side, like wrapping a package, and press down. Press together the other two sides, sealing the pastry. Put the Wellington, seal-side-down on the tray. Do the same for the other three Wellingtons.
Brush the egg wash over the top and sides of each Wellington, then put the tray into the oven, and bake 20 minutes, until the pastry is golden-brown. Remove the tray from the oven, and let the Wellingtons rest 5 minutes.
Re-heat the red-wine sauce and, if using the gorgonzola, stir it into the sauce, then whisk until melted and smooth. Spoon a little of the sauce on each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves.