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Ingredients
- 2 (6-8 oz) beef filets shopping list
- Duxelle: shopping list
- 2 tablespoons unsalted butter shopping list
- 1 small shallot, minced shopping list
- 1/4 cup madeira wine shopping list
- 1/2 pound wild mushrooms, chopped fine (you can even use just plain white mushrooms) shopping list
- leaves from 2 sprigs of fresh thyme, chopped shopping list
- kosher salt and white pepper to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 1/4 pound pâté de foie gras (available at specialty foods shops) at room temperature shopping list
- 1 sheet thawed frozen puff pastry shopping list
- an egg wash made by beating 1 large egg yolk with 1 teaspoon of water shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- madeira wine Sauce: shopping list
- 1/4 cup Madeira shopping list
- 1/2 cup beef stock (I use "more than gourmet" brand Classic French Demi-Glace) shopping list
- 2 tablespoons black truffle butter (available at specialty food shops) if you can't find it, just use black truffle oil mixed with butter shopping list
Preparation
Step 1
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an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
2 tablespoons black truffle butter (available at specialty food shops) if you can't find it, just use black truffle oil mixed with butter
made by beating 1 large
mixed with
How to make it
On medium heat in saute pan, melt butter. Add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add thyme, salt and pepper and reduce to a thick puree. Transfer to small bowl and let cool.
Preheat oven to 400F. Divide pastry into 2 6 x 12 inch portions, approximately 1/4 inch thick. Place a slice of pate foie on one side of pastry triangle. Top each with mushroom mixture, then the seared filet mignon. Brush edges with egg wash and fold it over (don't worry if it's not pretty, this will be the bottom!). Shape edges of pastry to contours of meat. I sometimes make designs with the scraps of leftover pastry but you could just leave it plain. Flip over and glaze top of pastry with egg wash and bake for 20 minutes or until golden brown.
In a small saucepan, heat the madeira and beef stock until reduced by half. Whisk in truffle butter and season with salt to taste. Keep warm.
Cut each wellington in half and place in center of plate. Swril sauce all around the wellington. Enjoy!
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I agree, I often make similar for company. When mushrooms are on sale I make the mixture and freeze. I do skip the pate and sometimes sub a roasted whole but small portobello over the meat.
I agree, I often make similar for company. When mushrooms are on sale I make the mixture and freeze. I do skip the pate and sometimes sub a roasted whole but small portobello over the meat.
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