Page 42 - CRCCE1122
P. 42

Chef’s Recipe





                   From the Kitchen of


                Chef Udo Mueller


                        at Coral Ridge Country Club

                  Beef Wellington for Two



               Amount     Measure       Ingredient/Prep Method
                2          (6 oz)       filet mignons
                                        Oil
                2          cups         mushrooms, fine chopped
                2          tblsp        butter
               ¼            cup         shallots, minced
                2                       garlic cloves, minced
                2           tsp         thyme, minced
                1          tblsp        tomato puree
                4           oz          Madeira or Port wine
                1           tsp         Dijon mustard
                1          sheet        puff pastry
                1           tsp         Dijon mustard
                                        S&P
             Preheat oven to 400 F.

             Season the filets with salt and pepper and sear until well
             browned. Set aside. Melt butter in same skillet over medium-
             high heat. Add mushrooms, shallot, garlic, thyme, season with
             S&P and cook until browned and nearly all moisture has
             evaporated, 6 to 8 minutes. Add the tomato puree and the
             Madeira and cook until no liquid remains, about 2 minutes.
             Transfer to a plate and let cool completely.

             Cut puff pastry into 4 squares (5”). Place 2 pastry squares
             on baking sheet and spread half of the mushroom mixture in
             center of each, leave a 1” border. Place the filets on top of the
             mushrooms and spread ½ teaspoon mustard on top of each
             filet. Stretch remaining pastry squares over the filets to the
             bottom pastry squares.
             With a fork, crimp top and bottom pastry squares together
             to seal. Trim excess pastry to form circle, leaving 1/2-inch
             border. Refrigerate pastry packets, uncovered, until cold,
             about 1 hour.
             Brush tops and sides of pastry packets with egg and bake
             for 15 - 20 minutes. The beef will continue to cook during
             the resting period. Pull from oven at 110 F for medium rare.
             Transfer sheet to wire rack and rest, 8- 10 minutes for medium-
             rare. Serve.

        40                                   CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION



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