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Beef Wellington

Beef Wellington 

Ingredients:

2 6-8oz filet mignon

1 package of puff pastry

Flour

2T +1t Unsalted Butter

½ lb oyster mushrooms, chopped, or other type if desired

2T Shallots, diced

1t Garlic, minced

5 Sprigs of Thyme, leaves only, chopped

¾ C Red Wine

½ C Heavy Cream

¾-1 C Fresh Spinach

Egg Wash (1 egg beaten with 1T water)

Nonstick Spray

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Oyster Mushroom Ragout with Spinach

Sautee Mushrooms in butter on med-hi heat 5-6 min. until liquid is gone and the mushrooms have just started to brown. Keep the mushrooms moving to keep them from burning. Add shallots and continue sautéing 1 min. Add garlic and thyme and sautee 1 more min. Deglaze with wine and reduce (about 5-6 min.) When most of the liquid has been absorbed add heavy cream. Reduce the cream until the sauce is almost not a sauce anymore. Turn off heat. While still hot add spinach and 1t butter. Mix to wilt the spinach.

Wellington

Preheat oven to 375 degrees. Season Filets with Salt and Pepper. Cook steaks on the grill or in a pan until almost ready. When meat has almost reached desired temp remove it from the heat and set aside. The meat will finish cooking in the oven as part of the Wellington. While filets cook roll out puff pastry using flour to prevent sticking. Scoop about ½ C Mushroom ragout onto the center of puff pastry, then top that with filet mignon. Brush the edges of puff pastry with egg wash and wrap it around the filet and ragout. Spray a pan with nonstick spray. Gently place the uncooked beef Wellington on the pan seam side down. Brush outside with egg wash. Bake at 375 for about 10 minutes until the pastry is brown and shiny.