Thread seems to have tapered off since my last visit. Being a new dad has kept me a bit busy, but it is time again for my annual over-the-top Valentine's Day meal (see last year's
butter poached steaks)
I got
Pat LaFrieda's Meat a year ago and hadn't tried anything from it. The Beef Wellington recipe looked good, so that was my choice this year.
(I halved the recipe and only made two)
Two parts to this recipe: Mushrooms and Wellingtons
Mushrooms
2 Tbs extra-virgin olive oil
2 Tbs unsalted butter
1 lb mixed mushrooms (shiitake, cremini, white, etc) finely chopped
1/4 c finely diced shallots
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1 Tbs, heaping, minced fresh sage leaves
2 tsp truffle oil (optional)
Wellingtons
4 beef filet mignons, 1.5" thk, 5oz (I used an 8oz and a 6oz)
2 tsp kosher salt
1/2 tsp black pepper
1 Tbs canola oil
1 box frozen puff pastry, (17oz)
2 (8") flour tortillas (help absorb moisture and keep puff pastry from getting soggy)
All-purpose flour for dusting
2 large eggs
1c heavy cream
Mushrooms:
Heat oil/butter in large skillet over medium-high heat. Add mushrooms and cook until they wilt and brown slightly (~15min)
Add shallots, salt and pepper, reduce to medium until shallots are softened (~5min)
Remove from heat, stir in sage and truffle oil, season w/ salt to taste, set aside to cool.
Wellingtons:
Season beef with salt/pepper.
In second large skillet, heat canola oil over medium-high.
Sear beef on both sides (~30sec per side).
Set aside to cool slightly.
Take puff pastry out of freezer and package and let sit for 5 minutes.
Fold each tortilla into quarters and cut 2.5" rounds from each quarter.
Cut .5" circles out of the center of 4 of the tortillas (or cut "X" with paring knife), as vents.
Dust work surface with flour and lay a sheet of puff pastry out.
Cut out four 6" circles and four 3.5" circles of puff pastry. Again, vent the smaller circles with either a half inch hole or an "X". Put the smaller circles in the fridge while working.
Put the larger rounds on a parchment lined baking sheet.
Add a non-vented tortilla to the center of each large puff pastry round, then add a Tbs of the mushroom mixture on top of it and spread it out; make sure none get on the puff pastry.
Put a filet on top of the mushrooms, then top with another Tbs of mushrooms.
Put a vented tortilla on top of the mushrooms, then add a 3.5" round of puff pastry on top.
Fold up the 6" circle and pinch it closed with the puff pastry on top of the Wellington (wet the pastry to help it stick, if needed).
Place in the freezer for 30 minutes.
Pre-heat oven to 450F
Pull Wellingtons from freezer. Tear off 2" strips of aluminum foil and wrap around the sides of the wellingtons for initial bake to help keep it from collapsing.
Put in the over for 10 minutes.
Whisk both eggs in a bowl as an egg wash.
Pull the Wellingtons out, remove foil, brush all surfaces with egg wash.
Back in the oven until beef is 130F (~10-15 min)
Additional 10-15 minutes gets you from rare to medium.
If pastry is browning before meat hits temp, tent the Wellington with foil.
Sauce:
Re-heat remaining mushroom mixture until warm. Add 1c heavy whipping cream and reduce for 5 minutes (I added a splash of sherry).
I served with a spinach salad with strawberries, mushrooms, bacon, and pecans. Also had potatoes au gratin and chocolate dipped strawberries.
Mascota Vineyards Cabernet Sauvignon, 2012
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