Gorgonzola Beef Wellingtons |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Your guests will certainly be impressed when you serve Wellingtons. Besides being a wonderful, special entree, it is so easy on the cook. Most of it can be prepared a day ahead and it bakes in 20 minutes.Joyce Moynihan, Lakeville, Minnesota Ingredients:
8 beef tenderloin steaks (6 to 8 ounces each) |
1/2 teaspoon plus 1/8 teaspoon salt, divided |
1/2 teaspoon plus 1/8 teaspoon pepper, divided |
4 tablespoons butter, divided |
1 pound medium fresh mushrooms, thinly sliced |
2 shallots, finely chopped |
6 garlic cloves, minced |
1 package (17.3 ounces) frozen puff pastry, thawed |
1 cup (4 ounces) crumbled gorgonzola cheese |
2 eggs, beaten |
4 cups reduced-sodium beef broth |
1/2 cup madeira wine or additional reduced-sodium beef broth |
2 tablespoons tomato paste |
1 teaspoon dried thyme |
Directions:
1. Sprinkle steaks with 1/2 teaspoon each salt and pepper. In a large skillet, brown steaks in 2 tablespoons butter in batches. Remove from the skillet; cool slightly and refrigerate until chilled.
2. In the same skillet, saute mushrooms and shallots in remaining butter until tender. Add the garlic and remaining salt and pepper; cook 1 minute longer.
3. On a lightly floured surface, roll each puff pastry sheet into a 14-in square. Cut into four 6-1/2-in. squares (use scraps to make decorative cutouts if desired).
4. Place 2 tablespoons cheese in the center of each square; top with 3 tablespoons mushroom mixture and a steak. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
5. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over tops if desired. Brush with egg. Bake at 425° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
6. Meanwhile, in a large saucepan, combine broth and wine. Bring to a boil; cook until liquid is reduced by half, about 30 minutes. Stir in tomato paste and thyme. Serve with beef wellingtons. Yield: 8 servings.
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