Description
An inside out Beef Wellington appetizer that is so elegant yet so easy.
Ingredients
- FOR THE MUSHROOM DUXELLES:
- 3 Tablespoons Olive Oil
- 1 pound Mushrooms, Cleaned, Stemmed And Chopped
- ¼ cups Shallots, Minced
- 1 Tablespoon Garlic, Minced
- 1 teaspoon Fresh Thyme, Minced
- 1 cup Port Wine
- 1 whole Bay Leaf
- Salt And Pepper, to taste
- FOR THE ASSEMBLY:
- ½ packages 14 Oz. Size Puff Pastry, Defrosted At Room Temperature For 2 Hours
- 5 ounces, weight Beef Tenderloin Filet
- Salt And Pepper, to taste
- 2 ounces, weight Good Quality Pate
- Parsley, Chopped For Garnish
Preparation
Preheat oven to 425 F.
Roll out the puff pastry on a lightly floured surface and cut out thirty-six 1 1/2″ circles. Overlap three of the circles on a parchment lined baking sheet. Seal the seams by dipping your finger in a bit of water and pressing the seams together. Repeat with the remaining dough circles.
Bake at 425 F for 15 minutes or until lightly browned.
For the duxelles:
In a large saute pan over medium heat, heat the olive oil. Add the mushrooms and saute for 6 minutes. Add the shallots and the garlic and saute for another 3-4 minutes. Season with salt, pepper and the thyme. Saute 1 minutes. Add the port wine and the bay leaf and continue to cook until almost all of the liquid is gone. Remove the pan from the heat and cool the duxelles.
Heat your grill to medium-high heat. Salt and pepper the tenderloin and grill to medium rare, 4-5 minutes per side depending on the thickness of your tenderloin. Remove the tenderloin from the grill and let it rest 5 minutes. Then slice it thinly into 12 pieces.
Spread a small amount of pate on the underside of a small slice of tenderloin and place it onto the precooked puff pastry. Top with some of the mushroom duxelles. Place three per plate and top with parsley. Serve at room temperature.
