Beef Wellington With Mixed Mushrooms Recipes

BEEF WELLINGTON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
• Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
• Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
• Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
• Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

BEEF WELLINGTON WITH MUSHROOM AND BOURSIN CHEESE

Steps:

• Preheat oven to 400 degrees.
• Season roast with salt, pepper, garlic powder and basil to taste.
• On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
• Allow filet to cool completely and discard larding fat and strings if strings are there.
• Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
• Drain mushrooms and garlic and mix with boursin cheese.
• Let mixture chill while waiting for beef to cool. Drink a glass of wine.
• Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
• On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
• Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
• With your finger you can make criss-cross grooves in the dough as a decoration.
• Brush the edges of the dough with egg white to seal.
• Repeat with the ends of the dough.
• Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
• Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
• Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
• Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
• Remove from oven and allow to rest for 15 minutes.