Beef Wellingtons With Gorgonzola

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 4 (6 ounce) center-cut filet mignon (about 1.5 inch thick each)
• 8 large cremini mushrooms (about 1/2 pound total)
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped shallots
• 2 tablespoons minced garlic
• 1 large egg
• 1 puff pastry sheet, thawed (from a 17 1/4-ounce package frozen puff pastry)
• 4 tablespoons gorgonzola (about 2 1/2 ounces)
• 1 tablespoon butter or 1 tablespoon margarine, divided
• 1/3 cup finely chopped shallot
• 1/2 lb fresh cremini mushroom, stems removed
• 1 1/2 cups cabernet sauvignon wine or 1 1/2 cups dry red wine, divided
• 1 (10 1/2 ounce) can beef consomme, undiluted, divided
• 1 tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon dried thyme
• fresh thyme sprig (optional)

Recipe

• 1 for wellingtons:.
• 2 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.
• 3 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 to make an egg wash.
• 4 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 four 61/2-inch squares.
• 5 put 1 tablespoon gorgonzola in center of 1 square and top with one fourth mushroom mixture. top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. seal seam with egg wash. wrap remaining 2 corners of pastry over filet and seal in same manner. seal any gaps with egg wash and press pastry around filet to enclose completely.
• 6 arrange beef wellington, seam side down, in a non-stick baking pan. make 3 more beef wellingtons in same manner. chill remaining egg wash for brushing on pastry just before baking. chill beef wellingtons, loosely covered, at least 1 hour and up to 1 day.
• 7 preheat oven to 425°f.
• 8 brush top and sides of each beef wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
• 9 for sauce:.
• 10 melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. add.
• 11 shallots and mushrooms; saute for 4 minutes. add 1 cup wine and 3/4 cup.
• 12 consomme; cook for 5 minutes, stirring frequently. remove the mushrooms.
• 13 with a slotted spoon; place in a bowl. increase heat to high; cook wine.
• 14 mixture until reduced to 1/2 cup (about 5 minutes). add to mushrooms in.
• 15 bowl; set aside. wipe pan with a paper towel.
• 16 combine soy sauce and cornstarch. add 1/2 cup wine and remaining.
• 17 consomme to skillet; scrape skillet to loosen browned bits. bring to a.
• 18 boil; cook 1 minute. add mushroom mixture, cornstarch mixture, and dried.
• 19 thyme; bring to a boil, and cook 1 minute, stirring constantly. serve.
• 20 sauce with steaks. garnish with thyme sprigs, if desired.