Beef Wellington

Beef Wellington

2 Center Cut Fillet Mignon, 6 to 8 ounce
2 tablespoons butter, softened
salt and pepper to taste

2 tablespoons butter
2 to 3 shallots, finely diced
1/2 cup sliced fresh mushroom
1 tbs. whole grain mustard
pinch of thyme
dash of salt and white pepper
1/4 cup white wine

1 (17.5 ounce) package frozen puff pastry, thawed
2 tablespoons butter, softened
1 egg yolk, beaten

Preheat oven to 450 degrees. Pour yourself a glass of the L'ecole Cab. In a skillet over high heat add the first amount of butter and the filet mignon, season with salt and pepper. Sear brown on all sides, while sipping your wine, turning often for two minutes. Remove and cool immediately in the refrigerator.

To the skillet, over medium heat add next portion butter and shallots (2-3 medium cloves finely diced). Cook one minute and then add the mushrooms (6 to 8 buttons sliced), and spices. Have a sip of wine. Cook slowly for 10 minutes until most of the moisture has evaporated from the pan. Add ¼ cup dry white wine and continue to cook slowly until the mixture is fairly dry.

Roll out pastry dough and in the center place 2 tablespoons of the mushroom mixture. Place the filet mignon, square in the middle of the mushrooms then top with 2 more tablespoons of mushroom mixture. Gather-up the edges of the dough tightly around the filet, pinching it all together at the center top. Trim away any excess dough as you gather it together. Butter the center of a baking sheet with 1 tablespoon butter. Pick up the dough encased filet and turn it over, placing it in the center of the baking sheet. Lightly press it down then brush it all over with the beaten egg. Before placing it in the oven cut a little hole in the top of the dough to let steam escape during cooking.

Bake for 15 minutes for medium rare, (124 degrees F. in the center) or increase the time to 20 minutes for med-well (135 degrees F). Serve immediately, as it will continue to cook for a few more minutes after it has been taken out of the oven.

Now for the hard part - the béarnaise sauce. One has a choice here. While the beef is baking, you can make it from scratch, (but that would not give you time for a couple hands of cribbage and a few sips while the Wellington is cooking), or you can open a packet of Knorr’s béarnaise sauce (this is an excellent product) and follow the directions on the back continuing to enjoy that L'ecole.

Serve with steamed asparagus spears and oven baked potatoes with all the cholestrol. Chocolate is mandatory as the next course.