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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all marinade ingredients (except salt, vermouth and cognac) in a small saucepan. | 2. Cook slowly until vegetables are tender. | 3. Remove from heat and let cool. | 4. Season filets with salt; place in ziplock bag; add marinade mixture; pour on the wine and cognac. | 5. Refrigerate 2 to 3 hours. | 6. Remove from marinade. | 7. Pat dry. | 8. Heat 1 T oil in a heavy duty saute pan over high heat. | 9. Add filet and sear briefly on all sides. | 10. Return to refrigerator until ready to assemble the Wellingtons. | 11. Reserve marinade for sauce. | 12. Mince mushrooms in food processor until very small. | 13. In the corner of a clean kitchen towel, twist the mushrooms a handful at a time to extract as much of the mushroom juices as possible. | 14. I usually dampen the towel first so it won't absorb the juices of the mushrooms. | 15. Reserve the juices for the sauce. | 16. Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry. | 17. Add the madeira and boil until liquid has evaporated. | 18. Season to taste and stir in the pate or foie gras. | 19. Simmer marinade ingredients and mushroom juices with 2 cups beef broth and 1 T tomato paste for 1 hour or so until reduced to 2 cups. | 20. Degrease, season and thicken with 2 Tbs. | 21. cornstarch mixed with 1/4 cup Madeira. | 22. All of these steps can be prepared well in advance and even frozen in separate containers. | 23. Simply thaw everything before proceeding. | 24. I usually get two Wellingtons out of each sheet of puff pastry. | 25. It depends on the size of the steaks. | 26. Roll out each sheet a little to accomodate the size of the filet. | 27. Cut sheet in half. | 28. Lay one sheet of Prosciutto on each half. | 29. Place a spoonful of mushrooms on top; place a filet on top of mushrooms; spoon a little more mushrooms on top of filet; wrap filet in pastry. | 30. Pinch to seal. | 31. If you have any pastry left over, be creative and decorate the Wellingtons to fit the occasion. | 32. Place on parchment lined cookie sheet. | 33. Refrigerate at least 30 minutes or until ready to bake. | 34. Preheat oven to 375^F. | 35. Egg wash the tops of the Wellingtons. | 36. Bake until golden brown. | 37. About 25 minutes. | 38. Use an instant read thermometer to insure that the meat is done to your liking. | 39. If Wellingtons start to brown too much before the meat is ready, cover with foil and cook until it is done. | 40. Serve with the Madeira sauce spooned on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
carrot	1/2	cup		26.24	6.1312	0.5952	0.1536
celery	1/2	cup		8.08	1.4999	0.3484	0.0859
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
sage	1/4	teaspoon		-	-	-	-
bay leaf	1			-	-	-	-
allspice berry	3	cloves		-	-	-	-
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
salt	1	teaspoon		-	-	-	-
white vermouth	1	cup		-	-	-	-
cognac	1/3	cup		-	-	-	-
mushroom	2			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	4	tablespoons	minced	28.8	6.72	1.0	0.04
madeira wine	1/2	cup		-	-	-	-
foie gras	4 -5	tablespoons		0.0	0.0	0.0	0.0
filet beef	4			221.12599999999998	0.3402	33.2596	9.6842
prosciutto	4	slices		-	-	-	-
puff pastry	2	sheets		2734.2	223.93	36.26	188.65
beef broth	2	cups		33.6	0.192	5.472	1.056
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
madeira wine	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.