1. Pat filets mignons dry and season with salt and pepper. 2. Heat oil in a big skillet over med-high heat. 3. Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour. 4. Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned. 5. Transfer mushroom mixture to a bowl to cool completely. 6. In a small bowl lightly beat eggs with a fork to make an egg wash. 7. On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares. 8. Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. 9. Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash. 10. 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. 11. Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner. 12. Chill remaining egg wash for brushing on pastry just before baking. 13. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day. 14. Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
