Tuesday, May 31, 2011

Beef Wellington with Bleu Cheese and Mushrooms

So this last Friday (May 27th) was my father's 56th birthday and so I told him I would make dinner and asked what he wanted.  He insisted on this dish, I had made it for him 2 years ago and he has been craving it ever since.  This recipe is definitely a fat kid recipe and will surely fill you up to the brim.  We had a bunch of family and significant others come to dinner so I ended up making 8 individual beef wellingtons...it was quite the process to say the least, but fun and rewarding.  So I will stop blabbering and give you the recipe already.

Adapted from Gourmet
Serves 8

The Ingredients
8 sirloin steaks
1 box of frozen puff pastries (2 rolls), defrost
3 cups crimini mushrooms, sliced
1 cup bleu cheese
1 egg
1 shallot, finely chopped
6 garlic cloves, minced
1 tablespoon soy sauce
Olive oil
Salt and Pepper

The Process
1.  Preheat oven to 425 degrees, pat dry the sirloin steaks and season with salt and pepper.

2.  Put steaks in a shallow roasting pan and put in oven and cook for 12 minutes.

3.  Then take steaks out of oven and refrigerate for 1/2 hour. 

4.  While the steak are in the fridge in a large skillet heat up (over medium heat) some olive oil and add shallots.  Cook shallots for 1 minute then add garlic and mushrooms, cook for about 5 minutes and add soy sauce and salt and pepper.  Cook until desired texture and set aside

5. Next roll out the puff pastry and cut each sheet into 4 squares.  Next whisk up the egg in a small bowl you can add water if you want to dilute it for an egg wash.

6.  When steaks are done take a square of puff pastry and put about 1 tablespoon of bleu cheese diagonally across pastry then add about 2 tablespoons of mushrooms in the same direction.

7.  Then place one steak on top of the fillings, put egg wash along all edges of the pastry and fold up all four corners to the center of the steak fully covering the steak and creating a pastry pouch.

8.   Then put the steak pouches in the fridge for another 1/2 hour. Do this with all the steaks and at the end but egg wash all over the tops of the pastry/steak pouches. When done preheat oven to 425 degrees put steaks in and cook for about 15 minutes and you are done!!!

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