Beef Wellingtons w/ Gorgonzola & Madeira Wine Sauce
Beef Wellingtons w/ Gorgonzola & Madeira Wine Sauce requires about 3 hours and 20 minutes from start to finish. This recipe serves 4 and costs $1.98 per serving. One portion of this dish contains approximately 10g of protein, 38g of fat, and a total of 530 calories. If you have flour, butter, parsley, and a few other ingredients on hand, you can make it. This recipe from Recipe Girl has 348 fans. With a spoonacular score of 38%, this dish is rather bad. Try Gorgonzola Beef Wellingtons, Mini Beef Wellingtons with Gorgonzola, and Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce for similar recipes.
Servings: 4
Preparation duration: 150 minutes
Cooking duration: 50 minutes
Ingredients:
3/4 cup beef broth
3 Tablespoons butter, at room temperature, divided
1 large egg
1 teaspoon flour
1 Tablespoon minced garlic
4 Tablespoons Gorgonzola cheese (about 2 ounces)
1/2 cup Madeira wine
4 large mushrooms (about 1/4 pound total)
1 teaspoon olive oil
2 teaspoons chopped parsley
1 sheet puff pastry (from a 17.25-ounce package frozen puff pastry), thawed
salt and pepper
1 Tablespoon finely chopped shallot
2 Tablespoons finely chopped shallots
Equipment:
oven
kitchen thermometer
roasting pan
frying pan
bowl
baking pan
sauce pan
mixing bowl
Cooking instruction summary:
1. Preheat oven to 425°F.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. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt & 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. 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 4 (6 1/2-inch) squares.5. Put 1 Tablespoon gorgonzola in center of 1 square and top with 1/4 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 completely. 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.6. Preheat oven to 425°F.7. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.8. While Wellingtons are baking, prepare sauce: Heat olive oil in saucepan; add shallots and sauté until soft. Add wine and cook over high heat- about 30 seconds; add broth and bring to a full rolling boil, stirring constantly. Add a little salt and pepper to taste. Continue cooking, stirring occasionally, until reduced by half. Meanwhile, blend 2 Tablespoons of butter and flour in a small mixing bowl. Stir it into the reduced sauce and cook briefly. Swirl in remaining Tablespoon of butter.9. When ready to serve, place Wellingtons on serving plates and pour sauce over the top. Serve immediately.
Step by step:
1. Preheat oven to 425°F.
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. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt & pepper to taste over moderate heat, stirring, until mushrooms are lightly browned.
4. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
5. 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 4 (6 1/2-inch) squares.
6. Put 1 Tablespoon gorgonzola in center of 1 square and top with 1/4 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 completely. 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. Preheat oven to 425°F.
8. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
While Wellingtons are baking, prepare sauce
1. Heat olive oil in saucepan; add shallots and sauté until soft.
2. Add wine and cook over high heat- about 30 seconds; add broth and bring to a full rolling boil, stirring constantly.
3. Add a little salt and pepper to taste. Continue cooking, stirring occasionally, until reduced by half. Meanwhile, blend 2 Tablespoons of butter and flour in a small mixing bowl. Stir it into the reduced sauce and cook briefly. Swirl in remaining Tablespoon of butter.
4. When ready to serve, place Wellingtons on serving plates and pour sauce over the top.
5. Serve immediately.
Nutrition Information:
