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
- Season steak with salt and pepper. Sear on all sides in a hot pan (cook to only rare), set aside.
- Season foie gras with salt and pepper and sear in a pan. Set aside and reserve rendered fat.
- Sauté mushrooms in rendered foie gras fat until fully cooked. Set aside.
- Roll pastry until it increases to the size of an 8×8 inch square.
- Place seared filet in the center. Top with foie gras and then mushrooms.
- Pull the corners over the top to wrap the steak.
- Brush with egg wash and bake in a 350°F oven for 20 min.
Red Wine Sauce
- In a pan, reduce red wine by half then add beef stock. Reduce by half then add saskatoon berry preserve.
- Whisk in butter and serve along side the beef wellington.
Yield 1 servings
