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