Beef Wellington Champignon
One of the all time classic Continental Cuisine recipes is made easier than ever with the use of prepared Puff Pastry Sheets. This recipe calls for Pepperidge Farms but we also have an all butter Puff Pastry made by Dufour which is excellent. The one ingredient missing from the Ultimate Classic rendition is the addition of Foie Gras or Liver Pate, in which case a small slice would be added on top of the mushrooms before wrapping in the puff pastry.
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- 2 8 oz. Beef Tenderloin Fillets
- 4 strips Bacon, cut in 12/” pieces
- 3⁄4 cup Sweet Onion, cut in 1/2″ pieces
- 1 Tbsp. Fresh Garlic, cut in thin slices
- 3 cups Fresh Mushrooms, sliced
- 1 pinch Dry Thyme
- 2 tsp. Dry Parsley Flakes
- 1⁄4 cup Marsala Wine
- 1 1⁄2 tsp. Minors Demi Glace Base
- – Salt & Pepper, To Taste
- 1 pkg. Pepperidge Farms Puff Pastry Sheets
- 1 each Egg, beaten with 2 Tbsp. Water
- In a medium fry pan, saute bacon pieces over medium heat until bacon is crisp.
- Remove bacon and most of the grease from the pan and save in a small bowl off to the side.
- Saute the beef tenderloin “steaks” (on both sides) in a little of the grease, until browned (about 3 minutes on each side). Once browned, remove the fillets off to the side on a plate.
- Add the bacon and its grease back to the saute pan and saute onions (2 minutes), add garlic and saute one minute, then add mushrooms and saute 5 to 8 minutes or until most all of the moisture has been released, then evaporated and the mushrooms have begun to brown.
- Add Marsala wine and demi-glace base, thyme and parsley and saute until the mixture has become a firmer paste and all of the moisture is absorbed.
- Season with salt and pepper to taste and remove from the pan and allow to cool to room temperature.
- Remove one sheet of the puff pastry from its package and place on a flat surface. Sprinkle each side with flour and roll out approximately 2 inches larger in each direction.
- Divide mushroom mixture in half, one half of the mixture for each fillet portion.
- Divide the half portion in half again and place that half in the center of the puff pastry sheet.
- Place one of the browned fillets on the mushroom mixture and then mound the additional reserved mushroom mixture on top.
- Fold one side of the puff pastry over the top of the fillet, brush with egg wash, and then fold the opposite side over to cover. Seal with the egg wash, then trim the remaining opposite sides to a single layer of dough before folding up (all 4 sides meeting on top of the fillet). In each fold up, use the egg wash as a glue to seal each flap of dough, one on top of another.
- Once the fillet is completely enrobed with the dough, turn over and place on a lightly greased baking sheet.
- Repeat procedure with the remaining fillet, mushroom mixture and dough and place on the baking sheet.
- Paint each “Wellington” with egg wash then pierce each fillet 2 to 3 times with the tip of a knife.
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