An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.
Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
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In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
You can pause after step 2 as well as after step 3 to partially make the dish ahead, and finish up later.
You can get decorative if you choose - use the trimmings or extra pastry to cut leaves or make a little bow.
3273.5 calories; 68.73 g protein; 232.37 g carbohydrates; 8.6 g dietary-fiber; 8.38 g sugars; 215.35 g fat; 59.47 g saturated-fat; 195.92 mg cholesterol; 651.59 IU vitamin-a-iu; 41.33 mg niacin-equivalents; 0.89 mg vitamin-b6; 5.43 mg vitamin-c; 423.62 mcg folate; 122.86 mg calcium; 17.79 mg iron; 147.29 mg magnesium; 1420.17 mg potassium; 1358.57 mg sodium; 2.18 mg thiamin; 1938.14 calories-from-fat; 28 percent-of-calories-from-carbs; 59 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 16 percent-of-calories-from-sat-fat
A very good easy to follow recipe and great to make ahead of time! I used a homemade Puff Pastry recipe from this site and skipped the wine sauce (it was part of a big meal already). I loved how you can do it in stages. I stopped after step 2 for about an hour while I cooked something else and again after step 3 for nearly three hours. Letting the steak sit in the pouches lets them sort of marinate in the mushroom wine juices which adds real flavor. Finally don't worry if your beef seems on the small side once it is topped with mushrooms and wrapped in dough it is definitely enough to satisfy big appetites!
I entered this recipe in our local state fair and won first place in the cooking with beef competition! These tasted FABULOUS! That said there were a couple of changes I had to make. First cooking time. After cooking my test-batch 15 minutes in the oven and letting rest for 5-minutes or so the steaks were blue in the center. Warm but raw. My second batch I cooked for an extra 5 minutes for a total of 20 minutes in the oven and after resting for 30-45 minutes (judging takes forever) they were perfect inside. So I recommend a longer cook time. Next the wine reduction sauce was a little too basic for me so I added in one cup of beef broth. The resulting sauce (I used a 2009 Ravenswood Zinfandel) complemented the steaks perfectly and two judges specifically mentioned the sauce was perfect. We already plan on making this again next month for when my in-laws visit. Yummy!
Great dish! I use crescent rolls as opposed to pastry puff for a richer and fluffier crust. I have also substitued white onion for the shallot or left the shallot out altogether and both worked wonderfully.
I made this last night and followed the exact recipe. I made the wine reduction sauce and added a little flour and milk to thicken it up. It was absolutely delicious. We both cleaned our plates. I served this with mashed potatos which went deliciously and used a cream sherry as the wine. I will definitely make this again.
WOW! This was amazing! I was a little concerned about the wine sauce. I felt it need a bit more and it tasted very acidic so I added sugar to it. It still seemed off when I tasted it alone but when I put it on the meat/croute it was fine. I still have to wonder what else could be done to the sauce as far as making it thicker or adding other spices.
Made this for Christmas Day dinner. My wife said: "you are officially in charge of Christmas dinner...forever!" It was big hit. Made the wine sauce then promptly forgot to serve it. No matter it was great without. I added rosemary to the recipe searing the tenderloins with salt pepper and rosemary. Also used a bit of "Spike" seasoning. Served with Scalloped Potatoes.