Ingredients
"4 (6-ounce) filet mignon steaks (cut 1 1/2 inches thick)",
"1/8 teaspoon kosher salt",
"1/8 teaspoon black pepper (freshly ground)",
"1 tablespoon olive oil",
"10 ounces cremini mushrooms",
"1 tablespoon butter (unsalted)",
"1 small shallot (minced)",
"1 clove garlic (minced)",
"1/4 teaspoon salt (sea)",
"1/8 teaspoon black pepper (freshly ground)",
"2 1/2 tablespoons dry sherry (or dry vermouth)",
"1 sheet puff pastry (frozen; thawed)",
"1 large egg (beaten with 2 teaspoons water for egg wash)",
"1 1/4 cups red wine sauce",
"Optional: 4 ounces Gorgonzola"
Instructions
Gather the ingredients.
Sprinkle both sides of the filet mignon steaks with kosher salt and fresh ground pepper.
In a heavy skillet over medium-high heat, heat the oil. Add the filets and sear for 1 minute on each side.
Transfer to a plate, cool, then refrigerate for 30 minutes.
Clean, stem, and finely chop the cremini mushrooms.
Heat the butter in a skillet over medium-high heat. Add the shallot and garlic, and sauté for 1 minute.
Add the mushrooms, salt, and pepper. Cook, stirring often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.
Take the skillet off the heat and stir in the sherry.
Return the skillet to the heat, and cook until the liquid has again evaporated. Transfer to a plate and cool completely.
Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.
Prepare the red wine sauce, and keep warm.
Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.
Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.
Compactly press an equal amount of the mushroom duxelles on top of each filet.
Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.
Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.
Brush more of the egg wash over the top and sides of each Wellington.
Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.
Re-heat the red wine sauce. If using the Gorgonzola, stir it into the sauce, then whisk until melted and smooth.
Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.
Prep: PT30M
Cook: PT20M
Total: PT90M
Serves:
