STREAMING NOW: Chuck's Day Off

Mini Beef Wellingtons With Mushrooms and Gorgonzola

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Maede with puff pastry”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat filets mignons dry and season with salt and pepper.
  2. Heat oil in a big skillet over med-high heat.
  3. Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.
  4. Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.
  5. Transfer mushroom mixture to a bowl to cool completely.
  6. In a small bowl lightly beat eggs with a fork to make an egg wash.
  7. On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.
  8. Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.
  9. Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.
  10. 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.
  11. Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.
  12. Chill remaining egg wash for brushing on pastry just before baking.
  13. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
  14. Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: