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Wednesday, April 25, 2012

Beef Wellington with Gorgonzola

Wow.  This was FANTASTIC.  Mouth-watering!  A little time consuming, but it's sort of nice to do a little preparation at a time, and not all at once.  Might want to start preparation on this recipe 3-4 hours before desired serving time.


Four 1 1/2" thick center-cut filet mignons
2 Tbsp unsalted butter
2 Tbsp chopped shallots
2 Tbsp minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4 oz package frozen puff pastry) thawed
4 Tbsp fresh gorgonzola cheese
1/2 Cup beef demiglace
1/2 Cup madeiera cooking wine


Preheat oven to 425F.

Pat filets dry and season with salt and pepper.  In a shallow roasting pan, roast filets in the middle of the oven 10 minutes, set aside and cool.  (Filets will be baked again later).  Chill filets, covered, until cold about 1 hour.

In skillet, melt butter.  Add shallots and garlic and simmer until tender.  Set aside.

Lightly beat egg in small bowl to use as an egg wash.

On a lightly floured surface, roll out puff pastry sheet into a 14" square.  Trim edges to form four equal large squares.  Put 1 Tbsp gorgonzola in the center of each square.  Top gorgonzola with shallots and butter.  Top mixture with a filet, pressing down into the middle of the pastry square.  Wrap 2 corners of the pastry on top of the filet, sealing with egg wash.  Wrap remaining corners and seal in same manner.  Seal any and all gaps of filets with pastry and egg wash, and place in a nonstick baking pan, seam-side down.  Chill beef wellingtons loosely covered, about 1 hour.  Save remaining egg wash.

Preheat oven to 425F.  Brush top and sides of wellingtons with remaining egg wash.  Bake 20 minutes, or until pastry is golden on top and meat thermometer reads desired temperature (suggest med-rare or medium).

While beef is roasting, boil beef demiglace and madiera for 1 minute, then keep warm. 

Serve beef wellingtons with sauce.

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