Name: Beef Wellington – deconstructed – FK Prael
Ingredients: 1 Filet Mignon; 2 Brown Mushrooms; Pate; Olive oil, butter, or preferred cooking oil

AuthorSamuel Dietzmann

Tools:
- Knife - I strongly recommend a well sharpened straight edge knife
- Instead read thermometer
- Baking pan or broiler
- Saute pan
- tongs

A classic beef wellington uses all of the below ingredients, and is wrapped in a puff pastry and baked to done-ness. We did a deconstructed Wellington, above, for Valentine’s day, and served 5 people in about 40 minutes.

[cooked-sharing]

Yields1 Serving

1 Filet Mignon

2 Brown Mushrooms

Pate

Olive oil, butter, or preferred cooking oil

Wash and stem the mushrooms. I generally don’t keep the stems, and only use the caps. Slice the caps thinly

Set your oven to 225 degrees F

Place the filet on your baking pan. Salt and/or pepper to taste

Bake the filet for approx. 20-30 minutes. Use the instant read thermometer to check the internal temperature of your meat, and pull it out of the oven when it reaches an internal temp of 120F. Allow to rest 5 minutes.

Sauté the mushrooms in your olive oil or butter (I’ll use primarily olive oil with a small amount of butter - your tastes may differ) over medium heat. You are looking for the mushrooms to be soft and well cooked, but not falling apart. When done, remove the mushrooms either (a) to a working bowl, or (b) to your plate.

Slice the pate so you have approx. 1⁄4” thick (.5CM) strips.

Sear the filet in your pan over high heat for approx. 90-120 seconds, until you have a good sear. Remember to do both sides. As soon as the outside is seared, remove from the heat.

PLATING: Place the mushrooms on the plate. Next, put the pate slices on the mushrooms. Finally, place the filet on top.

Ingredients