Beef Wellington With Tomme de Grosse-Île
Ingredients
- 4 tbsp. (60 ml) butter
- 4 filets mignons (150 g each)
- Salt and freshly ground pepper
- 1 shallot, finely chopped
- 3 small cloves of garlic, chopped
- 1 tsp. (5 ml) thyme, finely chopped
- 1/2 cup (125 ml) Paris mushrooms, thinly sliced
- 1/4 cup (60 ml) shiitake mushrooms
- 1/4 cup (60 ml) oyster mushrooms
- 1/4 cup (60 ml) 35% cream
- 1 package (200 g) puff pastry dough, store-bought
- 8 slices of Parma ham
- 8 slices of Tomme de Grosse-Île (about 250 g), rind removed
- 4 egg yolks, beaten
Preparation
In a large frying pan, melt 2 tbsp. (30 ml) of butter and sear the filets mignons, 30 seconds on each side. Season the filets with salt and pepper. Set aside.
Melt the rest of the butter and brown the shallot, garlic and thyme for 3 to 4 minutes. Add the mushrooms and let them soften. Pour the cream, stir and let it reduce for 2 to 3 minutes. Remove from heat and let it cool down.
With a rolling pin, flatten the puff pastry dough and cut 4 disks, large enough to wrap each filet mignon. Place 2 slices of Parma ham and 2 slices of Tomme de Grosse-Île on each disk of puff pastry dough. Add some mushroom filling. Place the filet mignon and wrap it with the puff pastry dough. Repeat these steps for the other 3 filets mignons. Place each piece on a baking sheet covered with parchment paper.
Refrigerate for 15 minutes, and then brush with egg yolks.
Preheat oven to 350°F (180°C). Bake for 12 minutes for rare meat.
Serve with your favourite demi-glace sauce.
Servings 4
Preparation time
20 minutes
Cooking time
15 minutes
Rating
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