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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Wellingtons: | 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 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. 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. 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. 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. | 9. For Sauce: | 10. Melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. Add. | 11. shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup. | 12. consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms. | 13. with a slotted spoon; place in a bowl. Increase heat to high; cook wine. | 14. mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in. | 15. bowl; set aside. Wipe pan with a paper towel. | 16. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining. | 17. consomme to skillet; scrape skillet to loosen browned bits. Bring to a. | 18. boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried. | 19. thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve. | 20. sauce with steaks. Garnish with thyme sprigs, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
center filet mignon	4		cut	12.6083	0.0	2.805	0.0708
cremini mushroom	8	pound		12.6083	0.0	2.805	0.0708
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
egg	1			71.5	0.36	6.28	4.755
puff pastry	1	package	thawed	-	-	-	-
gorgonzola	4	tablespoons		12.6083	0.0	2.805	0.0708
butter	1	tablespoon	divided	85.5	3.9285	2.6715	7.2
shallot	1/3	cup	chopped	14.4	3.36	0.5	0.02
cremini mushroom	1/2			12.6083	0.0	2.805	0.0708
red wine	1 1/2	1/2	divided	68.115	0.968	0.1434	0.0
beef consomme	1	can	undiluted divided	34.1	0.992	7.812	0.0
soy sauce	1	tablespoon	low sodium	8.48	0.7888	1.3024	0.0912
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
thyme sprig				12.6083	0.0	2.805	0.0708

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