- 4
Ingredients
- 2 C. hot water
- 2 1/2 T. Veal Demi Glace
- 2 T. unsalted butter
- 1/2 C. minced shallots
- 8 oz. baby bella sliced mushrooms, coarsely chopped
- 1/3 C. chopped Italian flat leaf parsley
- 1 T. Dijon mustard
- 1 1/2 tsp. snipped fresh thyme
- 1/4 tsp. kosher salt
- 1/4 tsp. cracked black pepper
- 1/4 C. unsalted butter
- 1 lb. beef tenderloin, cut into 4 piece
- -Kowalski's North, Wood's Grill
- Seasoning
- 3 T. Wondra Flour
- 2 T. Italian double concentrated
- tomato paste
- 1 1/2 C. red wine
- 1 (17 oz.) pkg. puff pastry, thawed
- 1 egg, beaten
- 1 tsp. water
Preparation
Step 1
In small saucepan, simmer water and veal demiglace until dissolved; set aside. In large skillet, melt 2 T. butter; saute shallots until tender (about 5 min.). Stir in mushrooms and parsley, sauteing until mushrooms are tender (8-10 min.) Stir in mustard, thyme, salt and pepper; set aside.
In another large skillet, melt 1/4 C. butter over medium heat; saute fillets until browned (3-4 min. per side). Season with North Wood's Grill
Seasoning; remove from pan. Stir flour and tomato paste into pan drippings; cook 3 min., stirring constantly. Slowly stir veal demiglace and wine
into pan drippings. Bring to a boil; boil and stir until thickened (about 1 min.). Stir 1 T. sauce into mushroom mixture; refrigerate remaining
sauce, covered.
On lightly floured surface, cut each sheet of puff pastry in half. Place 1/4 of mushroom mixture onto center of each piece of pastry; top with steak. Fold pastry around steal as if you were wrapping a package, wetting edges with water and pinching to seal. Place seam side down on parchment lined baking sheet. Refrigerate, covered, several hrs.
To Bake: In small bowl, combine egg and water with fork; brush egg mixture over each pastry bundle. Pierce top of pastry several times with fork to vent. Bake in a preheated 400 oven, uncovered, until golden brown (about 25 min.).
Reheat red wine sauce; spoon over each Wellington. Serve immediately.