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BEEF WELLINGTON
Show 08.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Filet mignon (1 piece per serving)
Onion or shallots, chopped fine (about 2 T per serving after cooking)
Garlic (1 clove per serving chopped fine)
Balsamic vinegar (1/4 cup per serving)
Portobello mushroom, chopped fine (about 3 T per serving after cooking)
Liver pate` (optional)
Thyme (pinch)
Flour (1 t per serving)
Butter (1 T per serving)
Puff pastry shell (1 per serving)
Salt
Pepper
Olive oil

Thaw puff pastry per directions on package.   Salt & pepper filet, then sear filet in oil in hot pan in oil to seal in juices.  Do this very quickly.  Boil balsamic vinegar to half its original amount.  It should be slightly syrupy.  Sauté onions & garlic in olive oil until they start to soften and become opaque.  Sauté` mushrooms in olive oil until they are soft.  Add butter and cook a few minutes longer.  To make the mushroom pate`, combine mushrooms, balsamic vinegar, onions, garlic, thyme and flour and cook until flour is completely incorporated and absorbs any liquid.  Salt & pepper to taste. 

Roll the pastry shell out on a floured surface until it is large enough to hold the piece of filet.  It will need to come up and cover the entire piece.   Spread the pastry with a fine layer of liver pate` (optional).  Then top it with the mushroom pate`. You can put pâtés on both sides of the meat if you have enough. 

Bring the pastry up and around the filet, sealing it with a little egg wash.  Turn the package over so the seam side is down and put on baking sheet that has been sprayed or has a silt pad on it.  You can roll out another pastry shell and make decorations to cover the seal with a cookie cutter or free form with a knife.  Attach them with the egg wash.  Bake in oven to instructions on the puff pastry package.

Tips:
The thickness of your filet will determine the rareness of the meat.  It is difficult to get extremely rare because it is encased in the shell and will steam a little.  Starting with the filet extremely cold when you start to help it be more rare.  Since it is filet, it is always tender no matter how thick the meat is.

You can also do an entire filet or tenderloin by using the same instructions but using the puff pastry sheets instead of the shells.

Francine Dominique
Community Cook