Beef Wellington with Red Wine Sauce

Step 1

FOR MUSHROOM FILLING:In medium Skillet, cook and stir all sauce ingredients until onion is tender and all liquid is absorbed FOR SAUCE: Heat oil on medium high heat, add shallot, mushroom. Saute 12 mins until tender. Sprinkle sugar and saute until dark brown (4 mins). Add vinegar, stir until evaporated. Add wine, reduce by 1/2 ( 20 mins) Add broths etc and boil. Simmer on medium , uncover for 35 mins. Strain into pan, Gradually mix flour and butter in a small bowl, Over medium high heat, whisk flour mixture into sauce. Cook sauce measures 1 1/4cup and no flour taste. About 5 minutes. PREPPING AND ASSEMBLING MEAT: Preheat oven to 425F Pat filets dry and season with salt and pepper. In shallow roasting pan, roast filets in middle of oven 12 mins or until meat thermometer registers 110F for rare, and cool ( fillets will be baked again after being wrapped in pastry) Chill filets, covered until cold, about 1 hour. In a small bowl beat the egg to make an egg wash. On a lightly floured surface. roll out each puff pastry sheet into a 14" square. Trim edges to form a 13 " square and cut each square into four -6 1/2 " squares.. Place 1/8 th of the mushroom filling, in the centre of each square. Top mushroom filling with a filet mignon, pressing down gently, and wrap 2 opposite corners of pastry over filet, overlapping them. Seal seam with egg wash. Continue until all are wrapped. Seal any gaps with egg wash and press around the filet to seal completely. Arrange wellingtons seam side down in a non stick baking pan. Chill remaining egg wash for brushing on pastry before baking. Chill wellingtons, loosely covered, at least 1 hour and up to one day. Brush top and sides of each wellington with some of the remaining egg wash and bake 20 mins. or until pastry is golden brown