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1
Mushroom Filling.
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2
Place butter and shallots in a large saute pan and cook over high heat until shallots soften.
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3
Add mushrooms and continue to cook until mushrooms begin to soften and reduce.
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4
Add marsala wine and allow liquid to reduce until almost dry.
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5
Add cream and reduce again till almost dry.
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6
Transfer mushroom mixture to food processor and pule until mixture is smooth.
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7
Taste, adjust seasoning with salt and pepper, and transfer to shallow container to refrigerate till completely chilled.
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8
Beef Wellington.
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9
Season beef to desired tastes with salt and pepper.
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10
Place beef in a large saute pan with a good amount of cooking spray on high heat.
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11
Brown each side until slightly crusty on all sides (do no overcook).
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12
Remove beef from pan and put on baking tray and in pre-heated oven of 425 degrees and roast until internal temperture reaches 100 degrees.
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13
Remove Beef from oven and place in refrigerator to cool completely.
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14
In saute pan the beed was seared place shallots and cook over medium heat till brown.
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15
Add red wine and scrape brown from bottom of the pan as the wine boils and reduces.
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16
After wine has reduced about 1/4 add chicken brother and reduce and simmer to taste.
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17
Add more broth or wine as needed.
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18
Cut pastry sheets into large amounts so that it would wrap around each individual meat pieces.
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19
Spread mushroom mixture on top of beef which is placed on pastry and then wrap pastry completely around beef and mushroom.
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20
You can add any pastry decorations as needed.
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21
Brush with beaten egg.
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22
Place beef pastries on a cooking sheet and place in pre-heated oven of 400 degrees for 20-30 minutes, or until pastry is brown.
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23
Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, 140 for medium-well, and 150 for well done.
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24
Allow to sit at room temperature for 5-10 minutes before serving.
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25
While meat is resting add cornstarch to a small amount of water.
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26
Add to sauce and simmer for 5 minutes or until desired thickness is achieved.
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27
Spoon onto beef wellingtons on serving.
