Beef Wellingtons With Gorgonzola

Ingredients

Wellingtons

• 4 (6 ounce)  center-cut filet mignon (about 1.5 inch thick each)

• 8 large cremini mushrooms (about 1/2 pound total)
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped shallots
• 2 tablespoons minced garlic
• 1 large egg
• 1 puff pastry sheet, thawed (from a 17 1/4-ounce package frozen puff pastry)
• 4 tablespoons gorgonzola (about 2 1/2 ounces)

Mushroom Wine Sauce

• 1 tablespoon butter or margarine, divided
• 1/3 cup finely chopped shallot
• 1/2 lb fresh cremini mushroom, stems removed
• 1 1/2 cups cabernet sauvignon wine or dry red wine, divided

• 1 (10 1/2 ounce) can beef consomme, undiluted, divided
• 1 tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon dried thyme
• fresh thyme sprig (optional)

Directions

1. 1

   For Wellingtons:.

2. 2

   Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.

3. 3

   Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.

4. 4

   On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.

5. 5

   Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. 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.

6. 6

   Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

7. 7

   Preheat oven to 425°F.

8. 8

   Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.

9. 9

   For Sauce:.

10. 10

    Melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. Add.

11. 11

    shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup.

12. 12

    consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms.

13. 13

    with a slotted spoon; place in a bowl. Increase heat to high; cook wine.

14. 14

    mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in.

15. 15

    bowl; set aside. Wipe pan with a paper towel.

16. 16

    Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining.

17. 17

    consomme to skillet; scrape skillet to loosen browned bits. Bring to a.

18. 18

    boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried.

19. 19

    thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve.

20. 20

    sauce with steaks. Garnish with thyme sprigs, if desired.