Tuesday, July 31, 2007

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.


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