Tuesday, September 8, 2009

Beef Wellington for 2

Beef Wellington with Mushroom Duxelles

• 2 filets mignon, 1-inch thick
• 2 sheets puff pastry
• Salt and pepper to taste
• 1 Tbsp. unsalted butter
• 4 Tbsp. Mushroom Duxelles
• 1 egg
1. Thaw puff pastry according to package directions.
2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round.
3. Season filets generously with salt and pepper.
4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.
5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center.*** Allow filets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles*.
6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).
7. Wrap the filets in puff pastry according to the steps outlined in the photo tutorial for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.

Mushroom Duxelles:
• 1/2 lb.mushrooms (morels are great, but button mushrooms work-I used Baby Bellas without the stems)
• 2 Tbsp. unsalted butter; divided
• 3 Tbsp. finely chopped shallot
• Salt and pepper to taste
• 1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves
• 1/4 cup dry vermouth, sherry, or white wine
1. Finely chop mushrooms in a food processor.
2. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as you will stain it.)
3. Twist towel around mushrooms and wring out as much liquid as you can over the sink.
4. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.
5. Add 1 tablespoon butter and swirl to melt and avoid burning.
6. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
7. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.
8. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine.
9. Cook, stirring frequently, until the vermouth has evaporated.
10. Remove from heat and cool.
Note: Duxelles freeze well, so although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.

1 comment:

  1. Hello there! I just found your blog via The Foodie Blogroll. My hubby and I have been watching G. Ramsey cook beef wellington for years, and I think your recipe has inspired me to try it for ourselves sometime!! I have a food blog too! http://city2burb.blogspot.com