Individual Beef Wellington
From Rod Bryan, Executive Chef, Huntington Country Club
Ingredients:
6 oz filet mignon
Foie gras, sliced
White mushrooms, chopped fine
Shallots, chopped fine
Fresh thyme, chopped fine
Unsalted butter
White Truffle Oil
Puff Pastry Squares
Egg Wash (whole egg, scrambled with a little water)
Red Wine Demi Glaze
Directions:
Sear foie gras
Sear Filet to rare
Saute mushrooms and shallots in butter. Add thyme (this is called a duxelle)
Brush a pasty square with egg wash
Place filet on puff pastry square
Add slice of seared foie gras
Top with tablespoon of duxelle
Fold four corners of the pastry square over the filet and turn over
Decorate top of folded pastry as desired
Brush folded pastry square with egg wash to provide color
Bake at 350 for 10-15 minutes until desired doneness.
Serve with Red Wine Demi Glaze or other brown sauce.
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