Monday, April 22, 2013

Individual Beef Wellingtons






Golden puff pastry encases pieces of tender filet mignon, together with a savory mushroom-shallot mixture and rich red wine sauce. I served thousands of these in my catering days. You just can't get any better than this dish for those special events and occasions.


2 filets mignons
salt and pepper
chopped onion
chopped celery
chopped carrots
2 tablespoons olive oil
1 cup dry red wine
puff pastry, thawed
eggs, beaten
MUSHROOM DUXELLES:
4 tablespoons butter
3 green onions, minced
1/2 pound mushrooms, finely chopped
2 tablespoons flour
1/2 cup heavy cream
2 tablespoons parsley, chopped

Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf


Read More http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Red-Wine-Sauce-Creamed-Spinach-and-Truffled-French-Fries-230635#ixzz2RE5ubgQk


Saute onions, carrots and celery in butter till soft.  Pour over filets, and add wine, salt and pepper.  Marinate overnight or at least 6 hours. Prepare Duxelles sauce.  In a large frying pan, melt butter and add green onions, and cook til soft.  Add mushrooms and cook, stirring till nearly all liquid has cooked off, 10-15 minutes.  Sprinkle flour over mixture, blend, and stir, and cook about 2 minutes.  Increase heat and add cream and cook until mixture comes to a boil.  Remove from heat.  Let cool.  Can be made ahead and stored in fridge for up to 3 days.

Preheat a skillet.  Remove filets from marinade, and rub with olive oil.  Sear in skillet turning once or twice until crusty brown, outside, but rare inside.  4-5 minutes total.  Remove to a plate and let cool.  Cover and refrigerate until well chilled, at least 4 hours and as long as 2 days.

To prepare:  on lightly floured surface., roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.

  Brush the tops with beaten egg.  Use any leftover pastry to cut out leaves, etc, and garnish on top of filets, covering and securing with any remaining beaten eggs.  Bake uncovered at 400* for 25 minutes or until golden.  Serve  sauce.



For red wine sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.

Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)

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