Beef Wellingtons with Gorgonzola
- four 1 1/2-inch-thick center-cut filets mignons (about 6 ounces each)
- 4 large mushrooms (about 1/4 pound total)
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped shallot
- 1 tablespoon minced garlic
- 1 large egg
- 1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
- 4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)
- 1 cup veal or beef demiglace
- 2 tablespoons Sercial Madeira
- Preheat oven to 425F.
- 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 110F 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 425F.
- Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
- In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
- Serve beef Wellingtons with sauce.
four, mushrooms, unsalted butter, shallot, garlic, egg, pastry sheet, gorgonzola cheese, veal, sercial madeira
Taken from www.epicurious.com/recipes/food/views/beef-wellingtons-with-gorgonzola-14632 (may not work)