Beef Wellingtons with Gorgonzola and Madeira Wine Sauce

Name: Beef Wellingtons with Gorgonzola and Madeira Wine Sauce
Prep time: 150 min
Cook time: 50 min
Total time: 200 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 (1½"-thick) center-cut filet mignons ((about 6 ounces each)); 4 ounces large mushrooms; 1 tablespoon unsalted butter; 1 tablespoon finely chopped shallot; 1 tablespoon minced garlic; 1 large egg ((whisked with 1 tablespoon water)); 1 sheet puff pastry, (thawed (see Recipe Notes below)); 4 tablespoons crumbled Gorgonzola cheese; 1 teaspoon olive oil; 2 tablespoons finely chopped shallots; ½ cup Madeira wine; ¾ cup beef broth; salt and freshly ground black pepper; 3 tablespoons butter, (at room temperature (divided)); 1 teaspoon all purpose flour; 2 teaspoons chopped fresh Italian parsley

Oh my, these Beef Wellingtons are fabulous. I absolutely love the flavor, and the meat turns out to be incredibly tender. It's time intensive... with some chilling time involved, but so worth it for a special occasion.

⏱️ 200 menit 🔪 Persiapan: 150 menit 🔥 Masak: 50 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Beef Wellingtons with Gorgonzola and Madeira Wine Sauce

Foto: RecipeGirl

Bahan-bahan

4 porsi

4 (1½"-thick) center-cut filet mignons ((about 6 ounces each))
4 ounces large mushrooms
1 tablespoon unsalted butter
1 tablespoon finely chopped shallot
1 tablespoon minced garlic
1 large egg ((whisked with 1 tablespoon water))
1 sheet puff pastry, (thawed (see Recipe Notes below))
4 tablespoons crumbled Gorgonzola cheese
1 teaspoon olive oil
2 tablespoons finely chopped shallots
½ cup Madeira wine
¾ cup beef broth
salt and freshly ground black pepper
3 tablespoons butter, (at room temperature (divided))
1 teaspoon all purpose flour
2 teaspoons chopped fresh Italian parsley

Langkah-langkah

Preheat oven to 425°F.
Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan, roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F. for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg with water to make an egg wash.
On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into 4 (6½-inch) squares.
Put 1 tablespoon gorgonzola in the center of 1 square and top with ¼ mushroom mixture. Top the mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of the puff pastry over the filet, overlapping them. Seal the seam with egg wash. Wrap the remaining 2 corners of the pastry over completely. Arrange beef wellington, seam side down, in a non-stick baking pan. Make 3 more beef wellingtons in the same manner. Chill the remaining egg wash for brushing on pastry just before baking. Chill the beef wellingtons, loosely covered, at least 1 hour and up to 1 day.
Preheat the oven to 425°F. Brush the top and sides of each beef wellington with some remaining egg wash and bake 20 minutes, or until the pastry is golden.
While the wellingtons are baking, prepare the sauce: Heat the olive oil in a saucepan; add the shallots and sauté until soft. Add the wine and cook over high heat- about 30 seconds; add the broth and bring to a full rolling boil, stirring constantly. Add a little salt and pepper to taste. Continue cooking, stirring occasionally, until reduced by half. Meanwhile, blend 2 tablespoons of butter and flour in a small mixing bowl. Stir it into the reduced sauce and cook briefly. Swirl in the remaining tablespoon of butter.
When ready to serve, place the wellingtons on serving plates and pour sauce over the top. Serve immediately.