Valentine’s Day Beef Wellington
February 8, 2012
Looking for a dish that’ll definitely wow your significant other this Valentine’s Day? Well, we’ve gotcha covered with individual beef Wellingtons prepared on the grill. Nothing says “I love you more” than perfectly prepared meat and pastry!
4 filet mignon steaks (approximately 8 ounces each)
1 tbsp canola oil
½ tbsp Salt
1 tsp fresh ground pepper
1 egg, beaten and mixed with 2 tsp water to create an egg wash
½ package frozen puff pastry (1 sheet), thawed
Mushroom duxelles (recipe follows)
Heat oil in a cast iron skillet on grill over medium high heat (note: you can use the same skillet once the mushroom mixture has been completed). Season filets liberally on both sides with salt and pepper. Place filets in the skillet and allow to sear undisturbed for one minute per side to create a nice crust. Remove steaks from the grill.
Roll out the puff pastry sheet on a lightly floured surface until wide enough to fully cover the tops, sides and bottoms of all four steaks. Cut puff pastry in to four even squares. Place ¼ of the mushroom mixture in the center of each puff pastry square and top with one seared filet. Take two opposite corners of the puff pastry square and join together on the top of the filet. Brush lightly with egg wash and repeat with the remaining two corners to completely cover the steak. Place each wrapped steak seam side down on a lightly oiled baking sheet then brush the top and sides with remaining egg wash. Place backing sheet on the grill, cover and cook for approximately 20 minutes until the pastry is golden brown. Remove and serve immediately.
1 tbsp unsalted butter
2 ounces pancetta, cut in to thin strips
2 cloves garlic, minced
2 shallots, minced
8 ounces button mushrooms, finely chopped
2 tbsp dry white wine
Salt and pepper to taste
Heat cast iron skillet on the grill over medium-high heat. Add unsalted butter to the pan and once melted add garlic, shallots, pancetta, and mushrooms and sauté until mushrooms begin to caramelize, approximately 10 minutes. Add white wine to deglaze the pan and continue cooking until all of the liquid has evaporated. Remove mixture and set aside.
Clint Cantwell, Grilling.com Editor