Page 42 - CRCCE1122

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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