Tuesday, November 3, 2009I thought this would be a great meal to post for all of you that are looking for dinners for two. We have had Beef Wellington in the past and thought it would be fun to make again. As I was digging around for some recipes, I saw that it had mushrooms and pate in the recipe - this is stuff my husband won't eat. So, I came up with a little recreation that was husband friendly and I still got my mushrooms.
Lydia's not so Beef Wellington for Two
2 pieces of Filet Mignon - about 1/2 lb. each
Salt and pepper
1 tbsp. oil
1 sheet Pepperidge Farm Puff Pastry
Egg wash (1 beaten egg with a splash of water)
1 c. sliced mushrooms
5 tbsp. butter
salt, pepper and garlic powder
1 1/2 tbsp. finely chopped shallot
6 tbsp. red wine (I used Cabernet)
3/4 c. beef broth or stock
Preheat oven at 450 degrees. Heat oil in a medium skillet over high heat. Salt and pepper filets. Sear filets for about one minute on each side and set on plate to rest. Refridgerate until filets are cool to touch.
Roll puff pastry on a lightly floured surface into a rectangle - about 6" x 12" and 1/4" thick. Place filet on one side of pastry, leaving enough room to fold pastry around filet. Brush egg wash over pastry. Fold pastry over filet, molding it around the meat. Cut pastry and remove filet cut out. Glaze pastry with egg wash. **Optional - you can decorate the top of your pastry with cut outs of the remaining dough. I made our first initials and put it on top of the pastry.
Bake for 15 minutes or until pastry is golden brown.
Saute mushrooms in 2 tbsp. butter. Season with salt, pepper and garlic powder. Set aside.
In the same frying pan you seared the filet, saute shallots over medium heat, for about a minute. Add wine and boil until it's reduced by half - usually about 2 minutes. Add beef broth and boil until mixture turns syrupy (usually about 10 minutes). Add remaining butter and whisk until melted. Add mushrooms and pour over puff pastry.
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