Description
Maede with puff pastry
Ingredients
- Filet Mignon
- Salt
- Pepper
- Vegetable Oil
- Mushrooms
- Unsalted Butter
- Shallots
- Garlic Cloves
- Eggs
- Frozen Puff Pastry
- Gorgonzola
Instructions
- Pat filets mignons dry and season with salt and pepper
- Heat oil in a big skillet over med-high heat
- Sear filets mignons on both sides
- Remove filets to a plate and loosely cover with plastic wrap
- Chill until cold, about 1 hour
- Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned
- Transfer mushroom mixture to a bowl to cool completely
- In a small bowl lightly beat eggs with a fork to make an egg wash
- On a lightly floured surface roll out pastry sheets into two 14-inch squares
- Trim edges to form two 13-inch squares
- Cut each square into 4 squares
- Put 1 tablespoon gorgonzola in center of 1 square and top with 1 / 8 of the mushroom mixture
- Top mushroom mixture with filet mignon, 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 wellington seam-side down on a baking pan lined with parchment paper
- Make 7 more beef wellingtons in same manner
- Chill remaining egg wash for brushing on pastry just before baking
- Chill beef wellingtons, loosely covered, at least 1 hour and up to 1 day
- Preheat oven to 425
- Brush top and sides of beef wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117
- Serve immediately