Sirloin Steak Wellingtons with Triple Mushroom Duxelle

Triple Mushroom Duxelle

- Portabello, oyster, shiitake mushrooms
- onions or shallots
- red wine
- light cream

1. First sautee onions/shallots in butter, then add finely diced mushrooms.
2. Add red wine, cook until dryness.
3. Then add cream until mixture has a whitish, creamy texture. Remove from heat, refrigerate for later use.
   

Sirloin Steak Wellingtons

- Sirloin steaks or Filet Mignons
- Pepperidge Farm Puff pastry
- Egg wash
- duxelle from above

1. Sear steaks, ~ 2 minutes per side, to about light/medium rare.
2. Let steaks cool.
3. Wrap in puff pastry dough; top with previously made duxelle.
4. Save some leftover dough to make leaves, berries for wellington garnishing.
5. Brush with an egg wash.
6. Bake at 400 degrees F ~ 20 minutes.
7. Serve with deglazed red wine sauce (from steak searing) and green beans.