Categories Herb Valentine's Day Blue Cheese Beef Tenderloin Winter Phyllo/Puff Pastry Dough Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, 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 moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
- On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
- Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a 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, in a non-stick baking pan. Make 3 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°F.
- Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
- Make sauce while beef Wellingtons are baking:
- In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
- Serve beef Wellingtons with sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lala Muzafar
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser. The beef wellingtons are always cooked perfectly and the gorgonzola adds a delicious touch of flavor. I highly recommend this recipe.
Deshawn Dawson
[email protected]Not bad!
Adnan Ayyan
[email protected]These beef wellingtons were a bit more work than I expected, but they were totally worth it! They were so delicious and impressive-looking. My guests were very impressed.
spanner bowy
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of gorgonzola, but I was pleasantly surprised. The cheese added a subtle richness and creaminess to the dish that was perfectly balanced by the tender beef and flaky pastry. Definitel
Zikhumbuze Mofokeng
[email protected]Wow!
Andrew Padilla
[email protected]This is a great recipe! The beef wellingtons were delicious and easy to make. I will definitely be making them again.
Zulfiqar Pawwa
[email protected]The instructions were very easy to follow, and the results were spectacular. The beef was cooked evenly and the pastry was golden brown. The gorgonzola added a nice tanginess to the dish. Overall, I'm very happy with how this recipe turned out.
Muhammad Arslan Khan
[email protected]Just made these beef wellingtons for a dinner party and they were a hit! Everyone loved them. Definitely recommend this recipe.
Dj Gaby
[email protected]The beef wellingtons turned out amazing! The pastry was crispy and the beef was tender and juicy. The gorgonzola added a delicious savory flavor. Will definitely be making this again!
Rongit Sarkar
[email protected]This was an absolutely delightful dish! The pastry was flaky and golden brown, while the beef was cooked to perfection - tender, juicy, and flavorful. The gorgonzola added a nice touch of richness and creaminess. My family raved about it and asked fo