INDIVIDUAL BEEF WELLINGTONS

INDIVIDUAL BEEF WELLINGTONS image

Categories Beef

Yield 9 individual filets

Number Of Ingredients 14

Ingredients

4-lb trimmed beef tenderloin, or 9 0.5-lb filets
4 c. exotic mushrooms
2-3 Tbsp vegetable oil
5 Tbsp olive oil
1 c. minced onions
2 Tbsp. minced shallots
2 tsp chopped garlic
3/4 c. red wine
1/2 c. chopped parsley
1/2-lb Foie Gras pate
2-lb puff pastry
1 large egg
1 tsp water
For sauce: corn starch, beef broth, red wine, steak drippings, reserved water from reconstituting dried porcini mushrooms

Steps:

If using tenderloin, cut into equal filets. Heat a heavy skillet until a drop of oil smokes when added. Season filets with salt and pepper. Brush with vegetable oil. Sear each side for 5-10 sec. Return to plate. Let cool (reserve juices from plate for sauce). Reduce heat to med-hi. Add 2 Tbsp olive oil to skillet and heat. Add onions and saute for 2 min. Season with salt and pepper. Add shallots and saute for 1 min. In a mini chopper, finely chop mushrooms, in batches. Add the mushrooms to onions and saute for 2 min. Add red wine and bring liquid to a simmer. Cook until liquid has dissipated and mixture is nearly dry. Remove from heat and stir in the parsley. Cool completely. Preheat oven to 475 F. On a floured surface, roll out one sheet of puff pastry just so smooth. Cut the pastry in half diagonally (or, if using sheet for three steaks, cut into three triangles - from midpoint of one side to the two opposite corners). Whisk the egg and water together to be used as an egg wash. Place a filet near the center of the pastry. Spread a thin layer of pate over top of steak then evenly pile ~ 1/2-inch of mushrooms on top. Fold one corner of pastry over the filet, tucking in tightly. Folding in the edges as you go, wrap the other two corners over the pastry. Brush egg wash over the pleats to hold them together. Make sure filet is entirely enclosed. Pinch folds together. Repeat for all of the steaks. Place steaks in buttered, rimmed baking sheets. Brush each steak generously with egg wash. Place in oven. Brush steaks again with egg wash once or twice while baking. Bake until thermometer registers 125-130 F for medium. Make a sauce while baking.