Deconstructed Beef Wellingtons
Deconstructed Beef Wellingtons
Deconstructed Beef Wellingtons

Deconstructed Beef Wellingtons

David Venable

Ingredients

  • 1/2 oz dried porcini mushrooms
  • Olive oil, a drizzle
  • 2 oz red wine
  • 2 Tbsp shallots, minced
  • 4 oz mixed-mushroom medley
  • 1 (0.87-oz) packet brown gravy mix
  • 2 (6-oz) filet mignon steaks
  • 2 Tbsp balsamic glaze
  • 2 Tbsp butter
  • 1 egg, lightly beaten
  • 1/3 sheet of store-bought puff pastry, cut into 4 triangles
  • 1 Tbsp fresh thyme, leaves off stem & kept whole
  • Salt & pepper, to taste

Directions

Soak the dried mushrooms in 1-1/2 cups of hot water for 20 minutes. Strain, saving liquid. Discard mushrooms & let cool.

Liberally season steaks with salt & pepper. Heat olive oil in a sauté pan over medium heat, searing 3–5 minutes per side, depending on thickness & personal taste. Remove & set aside.

Add shallots, mushroom medley, and a dash of salt & pepper. Sauté 2 minutes or until tender. Deglaze pan with red wine, stir & cook for 1 minute until slightly reduced. Set aside.

Whisk brown gravy packet into cooled mushroom liquid until free of lumps. Add gravy liquid to pan & heat until simmering. Return mushroom medley to pan, stir in balsamic glaze & finish with the butter. Place each filet in an oval gratin dish, splitting mushroom sauce mixture to cover.

Brush beaten egg on puff pastry & bake per package instructions. Once baked, place atop the filets & sprinkle with fresh thyme.

Print Recipe