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Huntington CC's Individual Beef Wellington

Individual Beef Wellington

From Rod Bryan, Executive Chef, Huntington Country Club

Ingredients:

6 oz filet mignon

Foie gras, sliced

White mushrooms, chopped fine

Shallots, chopped fine

Fresh thyme, chopped fine

Unsalted butter

White Truffle Oil

Puff Pastry Squares

Egg Wash (whole egg, scrambled with a little water)

Red Wine Demi Glaze

Directions:

Sear foie gras

Sear Filet to rare

Saute mushrooms and shallots in butter. Add thyme (this is called a duxelle)

Brush a pasty square with egg wash

Place filet on puff pastry square

Add slice of seared foie gras

Top with tablespoon of duxelle

Fold four corners of the pastry square over the filet and turn over

Decorate top of folded pastry as desired

Brush folded pastry square with egg wash to provide color

Bake at 350 for 10-15 minutes until desired doneness.

Serve with Red Wine Demi Glaze or other brown sauce.

 

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