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1
Preheat a large skillet to medium heat.
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2
Add the mushrooms, onion, and garlic to a food processor and pulse several times until finely chopped.
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3
Add the mushroom mixture to the skillet with the olive oil, herbs de Provence, and a sprinkle of salt.
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4
Cook for 10 minutes, stirring occasionally, until the mushrooms are dark in color and have released their liquids.
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5
Remove the mushroom mixture from the skillet to a plate.
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6
Put the skillet back on the heat and turn the heat up to medium-high.
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7
Coat both sides of the steaks with coarse salt and pepper.
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8
Add half the butter to the hot skillet.
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9
Once melted add the steaks.
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10
Sear the steaks on each side for 90 seconds or so, just until a dark crust has formed but the meat is still very raw on the inside.
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11
Remove the steaks to a plate, turn the heat off the pan, and save the pan for later when we make the sauce.
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12
Dont wipe it out.
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13
NOTE: The oven needs to be preheated when youre ready to cook the Wellingtons.
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14
If you prefer, you may wrap the steaks in advance then keep them in the fridge for several hours and preheat the oven right before youd like to bake the wellingtons.
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15
Preheat the oven to 425 F. Spray a baking sheet with cooking spray.
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16
On your work surface, lightly roll out the thawed puff pastry and cut it into 4 even rectangles.
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17
On each rectangle, spoon 1/4 of the mushroom mixture and 1/4 of the Dijon mustard in the center of the pastry.
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18
Top the Dijon with one steak, and gently pull up the sides of the pastry to form a package.
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19
Place the package seam side down (so the mushrooms are on top) on the prepared baking sheet.
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20
Repeat with the other 3 steaks.
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21
Spray the tops of the pastries with cooking spray and sprinkle with a pinch of coarse salt.
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22
Bake the Wellingtons for 20-30 minutes or until the pastry is puffed and golden.
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23
While the pastries are baking, reheat the steak pan to medium heat.
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24
Add the remaining butter and a scant tablespoon of flour.
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25
Whisk together for 2 minutes until fully combined.
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26
Pour in the wine, and continue whisking to remove steak bits from the bottom of the pan.
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27
Pour in the stock, and let the mixture reduce by half to form a thin sauce.
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28
Add more stock if the sauce is too thick.
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29
It should coat a spoon but not be gelatinous.
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30
When the Wellingtons are cooked, remove the pan from the oven and allow them to rest for a few minutes.
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31
Then plate them and slice each one in half, if desired.
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32
Spoon some of the sauce over top.
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33
Serve simply with green salad and enjoy!
