Beef Wellington

By laurie-2

Ingredients

• 8 6oz center cut filet
• 2 tbs veg oil
• 8 large mushrooms
• 2 tbs butter
• 2 tbs finely chopped shallot
• 2 tbs minced garlic
• salt and pepper
• 2 eggs
• Puff pastry
• 1/2 G gorgonzola
• 2 C veal or beef demi-glace
• 4 tbs sherry

Preparation

Step 1

Pat filets dry and season with salt and pepper. Sear both sides in saute pan with heated oil. Chill filets, covered, until cold. About an hour.

Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic and salt and pepper, 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 lightly floured surface, roll out puff pastry sheets in to 2, 14" squares. Trim edges to form 2 13" squares and cut each square into 4 6 1/2" squares.

Put 1 tbs 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 puff 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, seam side down in a non-stick baking pan. Make remaining in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill loosely covered, at least 1 hour and up to 1 day.

Preheat oven to 425

Brush tops and sides of each Wellington with some remaining egg wash and bake 20-30 minutes until pastry is golden and the meat is 117.

Sauce

Make sauce while Wellingtons are baking. In a saucepan, boil demi-glace and sherry and keep sauce warm.