- 1 pound cremini mushrooms, coarsely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons minced chives
- 2 pounds filet mignon
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons canola or grapeseed oil
- 1/4 cup whole-grain Dijon mustard
- 1/2 pound prosciutto di Parma
- 1 sheet puff pastry, thawed
- 1 egg yolk
- 1 tablespoon whole milk
- 8 ounces blackberries
- 1⁄4 cup red wine
- 1⁄4 cup brown chicken stock
- 1 heaping teaspoon honey
- 2 tablespoons seedless blackberry jam
- 2 tablespoons unsalted butter
- Kosher salt & finely ground black pepper
Directions for Mushroom Duxelles
1) Add mushrooms, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.
2) In a medium sauté pan over medium heat, add mushroom paste. Spread the mixture evenly over the surface and cook on a medium heat until the moisture in the paste is mostly evaporated, 15-20 minutes, and the mixture has the consistency of a spreadable pâté. Remove from heat, stir in the chives, and let cool.
Directions for The Wellington
1) Sear the Filet
2) Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add oil. When the oil is hot but not smoking, add the filet mignon and brown from 1 to 2 minutes on all sides. Remove from heat and place on a cutting board. Brush Dijon mustard onto the filet and allow to cool.
3) Roll the Beef Wellington
Place a sided baking sheet in the oven and preheat the oven to 425 o F.
4) On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out the prosciutto shingle-style to form a rectangle large enough to encompass the whole filet. Spread mushroom duxelles in a thin layer over the prosciutto. Place the filet on top of the mushrooms. Use the plastic wrap to help in rolling the beef up tightly in the duxelles-covered prosciutto, tucking in the ends so the beef is completely encompassed. Refrigerate for 20 minutes.
5) In a bowl, mix together egg yolk and milk.
6) On a floured surface, gently roll out puff pastry until it is 1⁄4 inch thick, no thinner. Depending on size of the pastry sheet, two overlapping sheets can be used to ensure the filet will be completely covered and sealed. Set the beef in the venter of the pastry and generously brush the pastry with the egg wash. Bring pastry up and around the beef and seal tightly. Pinch the ends closed and trim off any excess puff pastry. Refrigerate for 5-10 minutes to let it firm up again.
7) Remove Wellington from the refrigerator. Place the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the remaining egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place pan in the oven.
8) Bake for approximately 35 minutes or until the internal temperature of the steak reaches 120 oF for medium rare. Remove from the oven and let rest for at least 10 minutes before slicing.
Directions for the Blackberry Sauce
1) Place the blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil. Cook for about 5 minutes until the blackberries have softened.
2) Push the mixture through a fine mesh strainer and discard the seeds and pulp. Return the sauce to the saucepan over medium-high heat, add the honey and jam, and bring to a boil, cooking until the mixture reduces by half and thickens to a smooth sauce. Remove from the heat and swirl in the butter. Season to taste and set aside to keep warm.
Mound some mash potatoes in the center of each plate. Top with sliced beef and drizzle with blackberry sauce. Optional: serve with buttered carrots.
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