It might sound cliché, but this recipe had me at Wellington. Filet mignon, coated in mushrooms, wrapped in puff pastry and served with melted brie and a Bordelaise sauce. Thank you to our friends at the Bohlsen Restaurant Group for sharing the recipe for this carnivore’s fantasy from Prime, in Huntington.
Filet Mignon Wellington, served with Mushroom Duxelle, Bordelaise and Brie Fondue
Courtesy of Prime, an American Kitchen and Bar, Huntington
Recipe by James McDevitt, corporate chef, Bohlsen Restaurant Group
Yield — 1 serving
6 ounces filet mignon
¼ cup mixed mushrooms, cooked and chopped
1 tablespoon egg wash
1 piece puff pastry, needs to be cool, but pliable
2 ounces brie fondue (recipe below)
1 ounce Bordelaise sauce (recipe below)
Heat convection oven to 375°. Season and sear filet mignon until colored golden. Cool. Lay the puff pastry on work surface and spoon half of the cold mushroom mix in the center. Place the filet on top and cover with the rest of the mix. Fold the four corners of the puff pastry by stretching them over each other forming the bottom. Cool completely and store unwrapped on parchment. Brush the cold Wellington with the egg wash, covering completely and season the exterior with salt. Place on a buttered sizzle platter or oven-ready frying pan and cook for 17 minutes. Remove from oven. In the center of the plate, lay the brie fondue. Encircle this with the Bordelaise sauce. Place the Wellington in the center and serve.
Yields 2 quarts
2 pounds brie cheese
4 sprigs thyme
2 teaspoon white peppercorns
¾ cup white wine
1 quart heavy cream
2 tablespoon corn starch slurry (cornstarch shaken with water)
2 tablespoon salt
Bring the cheese to room temperature. Scrape the white rind completely off and discard. Break the cheese into 2-inch pieces. In a medium-size saucepan reduce the white wine, peppercorns and thyme to nearly dry and add the cream. Whisk in the slurry, salt and bring to simmer. Whisk in the brie and melt slowly. Cook 20 minutes and strain through a fine-meshed sieve.
Yield — 1 cup
3 cups red wine
1 tablespoon extra-virgin olive oil
½ pound stewing beef, cut into ½-inch cubes
6 shallots, peeled, trimmed and sliced
½ stalk celery, trimmed and sliced
½ carrot, peeled, trimmed and sliced
1 mushroom, cleaned and sliced
1 clove garlic, peeled
½ teaspoon black peppercorns, crushed
1 sprig parsley
1 sprig thyme
½ teaspoon tomato paste
½ teaspoon flour
1 tablespoon Cognac
3 cups unsalted veal stock
Salt and freshly ground white pepper
Pour the wine into a medium saucepan and bring to a boil. Flambé the wine and reduce by about three-quarters or until you have less than a cup of liquid left. Set aside for the moment. Warm the olive oil in a large deep sauté pan or shallow pot over high heat. When the pan is hot, put the pieces of beef into the pot and cook, turning from time to time to expose every surface to the heat, until the beef is a rich, dark brown color all around – the darker the meat, the more flavor it will give the sauce. Add the shallot, celery, carrot, mushroom, garlic, peppercorns, parsley and thyme to the pan.
Reduce the heat to medium and continue to cook and stir, scraping up the bits of browned beef that will have stuck to the bottom of the pan, until the shallot and celery are translucent, about 3 to 5 minutes. Stir in the tomato paste and then sprinkle the flour over the vegetables and cook another 1 to 2 minutes, stirring constantly to evenly distribute the flour and cook away its raw taste. Add the Cognac to the pan and flambé. When the flame has died out, add the reduced wine and veal stock and return to a boil. Lower the heat so the liquid simmers; reduce until the sauce is just thick enough to coat the back of a spoon. Pour the sauce through a fine-mesh strainer, discarding the solids; season with salt and pepper.