Back to the Food Porn blog. This is the first post of the season & I apologize I've been busy what with graduating school & starting a new business and all. After seeing Gordon Ramsey's recipe I thought I would make my own.
This savory recipe combines beef loin, mushroom duxelles, and (traditionally) foie gras is wrapped in puff pastry and baked. It looks like a million dollars and tastes like heaven. It's also surprisingly easy to make, albeit time-consuming, but can easily be completely prepped a day in advance and then slid into the oven for 30 minutes to bake before serving.
* 2 filets mignon, 1-inch thick or any beef loin of choice
* 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. (See the photo tutorial for making Individual Beef Wellingtons.)
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.
Garnish with side of potatoe...
BEEF WELLINGTON...DONE!
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