BEEF WELLINGTON WITH ROASTED RED PEPPER COULIS & SAUTEED MUSHROOMS
- 1. CUT A 1LB TENDERLOIN INTO TWO 8OZ PIECES & GRILL ON BOTH SIDES UNTIL COOKED TO RARE (ABOUT 1-2 MINUTES/SIDE)… SET ASIDE
- IN A HOT SAUTE PAN, HEAT 2 TBSP OLIVE OIL. ADD 2 CUPS OF SHITAKE MUSHROOMS AND SAUTE FOR 2 MINUTES. SET ASIDE
- PREPARE COULIS. FINELY DICE SHALLOT. COMBINE IN BOWL WITH REST OF COULIS INGREDIENTS.
- CUT PUFF PASTRY INTO TWO 5X5 SQUARES. WITH A SPOON, COMPLETELY COVER THE FILET MIGNON WITH THE COULIS.
- PLACE FILET IN THE CENTER OF THE PUFF PASTRY, FOLDING OVER REMAINING PASTRY UNTIL FILET IS COMPLETELY COVERED. CUT OFF AND DISCARD AND EXTRA PASTRY.
- **OPTIONAL** LIGHTLY BRUSH MELTED BUTTER UNTIL FILET IS COMPLETELY COVERED
- COOK IN PREHEATED OVEN AT 350° FOR MINUTES
ENJOY THE CHEF JOHN DIFFERENCE
INGREDIENTS :
1 POUND FILET MIGNON TENDERLOIN
PUFF PASTRY
SHITAKE MUSHROOMS
OLIVE OIL
MELTED BUTTER (OPTIONAL)
COULIS INGREDIENTS:
4 OZ FINELY CHOPPED ROASTED RED PEPPER
1 SMALL SHALLOT
1 TSP CHOPPED GARLIC
2 TBSP THOUSAND ISLAND DRESSING
PINCH OF SALT & PEPPER