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Filet Mignon Wellington
and Portobello Duxelle
Ingredients
4 6oz filet mignon steaks
4 sheets of rolled puff pastry (roll out 6” x 6”)
3 large Portobello's, finely diced
1 Tbsp. shallots, minced
1/2 cup white wine
1 tsp. butter
1 tsp. Italian parsley, chopped
1 tsp. olive oil
Procedure
In a sauté pan, heat olive oil & sauté shallots.
Add mushrooms & deglaze with white wine. Cook down until au
sec, then turn off heat. Add parsley, butter & season to taste
with salt & pepper. Set aside & cool. On a charcoal grill
or hot sauté pan, sear both sides of filet steaks for 45
seconds. Spread mushroom mixture evenly onto the tops of the filets.
Place each filet on to the center of each rolled pastry square.
Fold in the corners to close & turn over, so that the seams
are face down. Bake 7-10 minutes in a preheated 400 degree oven.
Serve with a demi glaze of your choice.
Suggested Pairing: THORNTON
2000 Nebbiolo
Our Nebbiolo vineyards are located in the Temecula Valley at the
base of the Santa Margarita Mountains. Growing conditions here mirror
locations of the Piedmont in Italy, where Nebbiolo is used to make
some of the finest wines in the world. Our Nebbiolo is styled much
like a Barbaresco, with forward fruit and tannins. Rich plum and
berry characters marry with the oak. Subtle mint and spice imparted
from the eucalyptus windbreaks in the vineyards add rich complexity.
Our Nebbiolo reflects the finest of what the South Coast
climate and vineyards have to offer.
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