Petite Beef Wellington
(Stafford's Pier Restaurant)


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Ingredients

6 Pieces Filet Tenderloin Steaks (5-6 ounces each)
2 tbs Butter
2 Whole Shallots (minced)
1 lb Button Mushrooms (minced)
3 ounces Heavy Cream
1 pinch Kosher Salt
1 pinch Ground Black Pepper
2 pieces Puff Pastry Sheets (12x10 inch)
1 each Egg Yolk, Whole
4 ounces Heavy Cream
Morel Cream Sauce
8 ounces White wine
8 ounces Chicken stock
1 tbs Olive oil
1 tbs Shallots (chopped)
1 ounce Morels
3 cups Heavy cream
1 pinch Kosher salt
1 pinch Black Pepper

Instructions

Wellington:

n skillet heat butter. Season each filet of beef with salt and pepper. Place beef in hot butter and brown all sides. Remove from pan. Pour off butter. Add tablespoon butter (or olive oil) and cook chopped shallots till tender. Add chopped mushrooms and cook until all liquid from mushrooms is evaporated. Add heavy cream and season with salt and pepper and cook until mixture forms a thick puree (about 3-5 minutes). Remove and cool puree.

Assembling Wellington:

Preheat oven to 400 degrees if conventional, or 375 degrees if convectional oven. Cut puff pastry sheets into 4 by 4 inch squares. Lightly flour and roll out to 1/8 inch thick using a rolling pin. Place 3 tablespoons of cooked mushroom puree onto the puff pastry square. Place beef filet onto center of mushroom puree and cover beef completely with puree. Brush edges of pastry square with beaten egg yolk mixture. Fold pastry edges up around filet. Decoratively flute edges with fingertips or tines of a fork. Transfer packages to baking sheet seam side down. Brush surface of Wellington with egg wash. Bake until golden brown and interior is cooked until desired temperature, 15-20 minutes. (125 medium rare, 135 for medium and 145 for medium well and above).Morel Cream Sauce:

Reduce wine down by 3/4s. Add chicken stock and reduce volume by 1/2. Set aside. In another hot heavy bottom pan add oil and saute morels until lightly crispy around edges. Add shallots and saute until tender but not burnt. Add wine and stock reduction to mushrooms and bring to simmer. Add heavy cream and bring to boil, then turn down to simmer. Cook gently until volume is roughly 3/4 as much and consistency is thick enough to "coat the back of a spoon". Skim surface of sauce to remove any scum or fat that rises up. Season with salt and pepper. Remove from heat and cool down if not needed right away.
 
 
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