4 (1 1/2 inch thick center-cut) fillets mignons (about 6 oz. each)
4 large mushrooms (about 1/4 pound total)
1 tablespoon unsalted butter
1 tablespoon finely chopped shallot
1 tablespoon minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4-ounce package frozen puff
pastry), thawed
4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)
Pat filets mignons dry and season with salt and pepper. In a
shallow roasting pan roast filets in middle of oven 12 minutes, or
until a meat thermometer registers 110F for rare, and cool. Chill
filets, covered, until cold, about 1 hour.
Thinly slice mushrooms and in a heavy skillet cook in butter with
shallot, garlic, and salt and pepper to taste over moderate heat,
stirring, until mushrooms are lightly browned. Transfer mushroom
mixture to a bowl to cool completely. In a small bowl lightly beat
egg to make an egg wash.
On a lightly floured surface roll out puff pastry sheet into a
14-inch square. Trim edges to form a 13-inch square and cut square
into four 6 1/2 inch squares. Put 1 tablespoon Gorgonzola in center
of 1 square and top with one fourth mushroom mixture. Top mushroom
mixture with a filet mignon, pressing it down gently, and wrap 2
opposite corners of puff pastry over filet, overlapping them. Seal
seam with egg wash. Wrap remaining 2 corners of pastry over filet
and seal in same manner. Seal any gaps with egg wash and press pastry
around filet to enclose completely. Arrange beef Wellington, seam
side down, in a non-stick baking pan. Make 3 more beef Wellingtons
in same manner. Chill remaining egg wash for brushing on pastry just
before baking. Chill beef Wellingtons, loosely covered, at least
1 hour and up to 1 day.
Preheat oven to 425F. Brush top and sides of each beef Wellington
with some remaining egg wash and bake 20 minutes, or until pastry
is golden.
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