An elegant entrée made easy. Diane Sheya with the Viking Cooking School shares tips to make this impressive, do- ahead dish.
1 tablespoon unsalted butter
2 tablespoons minced shallots
1 small clove garlic, minced
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
Salt and freshly ground black pepper
2 ½ tablespoons dry red wine, of drinkable quality
Heat a medium sauté pan over medium-high heat; add the butter and allow to melt. Add the shallots and garlic and cook, stirring, until the aroma is released, about 30 seconds.
Add the mushrooms, sprinkle them with salt and pepper. Reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.
Add the wine, and stir to scrape up any browned bits from the bottom of the pan (deglaze); cook until all the liquid has evaporated. Remove from the heat, and season to taste with additional salt and pepper if needed; let cool completely before using.
Salt and freshly ground black pepper, to taste
4 (4-ounce) filet mignons, 1 ½ to 2-inches thick
1 tablespoon canola oil
4 sheets frozen puff pastry, thawed
Egg wash (1 egg mixed with 1 tablespoon water)
Preheat the oven to 425ºF. Line a baking sheet with parchment paper and set aside.
Season each filet well with salt and pepper. Heat a medium sauté pan over medium-high heat; add the oil and heat through. Sear the filets on all sides until golden brown. Remove and let cool.
Top each filet with one fourth of the cooled duxelles, pressing lightly to help it adhere to the filets.
Cut the puff pastry sheets into circles just large enough to enclose the Wellingtons. Place each filet, mushroom side down, in the center of one of the puff pastry circles. Brush the exposed edges of the puff pastry lightly with egg wash. Gather up the edges of the circle to enclose the filet. Trim the excess pastry, and press the seams firmly to seal; reserve the trimming to make decorations for the top of each Wellington. Place the packets, seam-side down on the parchment-lined baking sheet; brush each lightly with egg wash. Cut out decorations from the reserved excess pastry, and place on top of each Wellington, brush the decorations lightly with egg wash.
Place in the oven and bake until the puff pastry is golden brown, and the internal temperature is 130ºF (for medium rare), about 20 minutes. Transfer to a rack to cool for 5 minutes before serving.
Serve with Béarnaise sauce.
Yield: Serves 4
Recipe from the Viking Cooking School
2233 South 300 East
Diane Sheya, Culinary Director