Beef Wellington
Possibly the best use of puff pastry and an excellent way to showcase a tender filet of beef.
INGREDIENTS
Beef Wellington
6 oz filet mignon
1/2 cup finely chopped mushrooms
3 oz foie gras
6 x 6 inch of whole butter puff pastry
egg wash (1 egg beaten with 2 tbsp. milk)
salt and pepper
Red Wine Sauce
3 fl oz beef stock
1 Tbsp saskatoon berry preserve
1 fl oz red wine
1 Tbsp cold unsalted butter
METHOD
Beef Wellington
1. Season steak with salt and pepper. Sear on all sides in a hot pan (cook to only rare), set aside.
2. Season foie gras with salt and pepper and sear in a pan. Set aside and reserve rendered fat.
3. Sauté mushrooms in rendered foie gras fat until fully cooked. Set aside.
4. Roll pastry until it increases to the size of an 8×8 inch square.
5. Place seared filet in the center. Top with foie gras and then mushrooms.
6. Pull the corners over the top to wrap the steak.
7. Brush with egg wash and bake in a 350°F oven for 20 min.
Red Wine Sauce
1. In a pan, reduce red wine by half then add beef stock. Reduce by half then add saskatoon berry preserve.
2. Whisk in butter and serve along side the beef wellington.
Yield 1 servings