Beef Wellington
275
Published 2024-03-23
For the Mushroom Mousse:
- 2 tablespoons Butter or cooking oil
- 12 ounces Mushrooms, finely chopped
- 1 large or 2 regular Shallots, finely chopped
- 1/4 teaspoons Salt (used to remove water from mushrooms)
- 1 tablespoon Fresh Tarragon Leaves, or substitute with other herbs like sage, basil or cilantro
- 12 ounces Chicken Breast cut into approx. Β½ inch pieces
- 2 tablespoons Heavy Cream
- 2 Egg Whites- 2 tablespoons Cognac or additional cream
For the Steaks:
- 2 tablespoons of Butter or cooking oil
- 4 Beef Fillet Steaks (about 6 oz each)
For the Sauce:
- 1 tablespoon Butter
- 1 large Shallot, finely chopped
- 1 tablespoon Fresh Tarragon Leaves (or substitute with other herbs)
- 1/4 cup Red Wine
- 12 ounces Beef Stock
- 1/4 teaspoon Salt
- 2 tablespoons cold water
- 2 teaspoons cornstarch (for thickening sauce)
- 3 tablespoons Butter (for finishing the sauce)
Wrapping Beef Wellingtons:
- 16 slices of Prosciutto (about 3-4 slices per steak)
- 2 sheets of Puff Pastry, thawed but VERY COLD
- 2 Egg Yolks (for egg wash)
- 1/4 teaspoon Heavy Cream (for egg wash)
- 1/4 teaspoon Salt