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Nutrition Facts

Serving Size 1 (534g)

Recipe makes 4 servings

Calories 1040
Calories from Fat 630 (60%)
Amount Per Serving %DV
Total Fat 70.1g 107%
Saturated Fat 26.8g 133%
Monounsaturated Fat 31.6g
Polyunsaturated Fat 5.0g
Trans Fat 0.0g
Cholesterol 193mg 64%
Sodium 937mg 39%
Potassium 1156mg 33%
Total Carbohydrate 41.1g 13%
Dietary Fiber 1.7g 6%
Sugars 2.3g
Protein 45.2g 90%

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Beef Wellingtons With Gorgonzola

Recipe #193987 | 1 day | 20 min prep | add private note

By: greysangel
Nov 5, 2006

This is a modified Gourmet recipe. I changed the filling amounts and switched up the sauce. This is wonderful for a dinner party as it's all prep work...you're not stuck in the kitchen while the party is heating up!

SERVES 4 (change servings and units)

Ingredients

Wellingtons

Mushroom Wine Sauce

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.

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