Blue Cheese Stuffed Wellingtons
Serves 4 People
4 – 6oz. Pieces of Filet Mignon
4 oz. Blue Cheese, Room Temperature
5 Tbsp. Unsalted Butter, Room Temperature
1 1/2 Tbsp. Fresh Rosemary, minced
1 Pound Button Mushrooms, sliced
1 Large Shallot, minced
1/2 Cup Dry White Wine
1 1/2 Cups Unsalted Chicken Stock
2 Tbsp. Heavy Cream
2 Tbsp. Fresh Parsley, chopped
2 – 8oz. Tubes Crescent Roll Dough (Like Pillsbury or Immaculate Baking Co.)
1 Egg, beaten with a splash of water
Prepare The Meat
Place the Filets on a plate and bring the meat to room temperature, leaving on the counter for 30 minutes to 1 hour.
Sprinkle each Filet liberally with salt and pepper.
Heat a non-stick skillet over medium high heat. Add 2 Tbsp of Butter, when the bubbles have subsided, add the meat, browning on each side for about 3 minutes, allowing the meat to get a nice brown crust. When both sides have been seared remove the Filets from the skillet, set on a plate and cover with tin foil, allowing it to rest for about 20 minutes. Set the skillet aside and don’t wash it, you will use it, and the flavor bits that are stuck to it’s bottom, to make White Wine Mushroom Sauce below.
Prepare The Blue Cheese Topping
While the meat is resting prepare the cheesy topping. In a small bowl mix together the Blue Cheese, 2 Tbsp. of Butter and Fresh Rosemary. Spoon the mixture into a piece of plastic wrap and shape it into a wide log. Once the shape has been made wrap the cheese in the plastic wrap, place in the fridge, allowing it to set for at least 15 minutes, you can put it in the freezer to speed up the process if you wish.
Assemble the Wellies
Preheat oven to 375˚F and begin putting the Wellies together.
Lightly flour the counter top and unroll the crescent dough. Press the dough together at the seams so that none of serrations appear, then, using a rolling pan, stretch the dough out a bit, and then cut it into dough into two equal sized squares.
Remove the Blue Cheese Log from the fridge and cut into fourths. Working with one Filet at a time, place one slice of the Blue Cheese mixture onto the meat and press it onto the top of the Filet. With the cheese side facing the dough, place the Filet in the center of the Crescent Dough Square. Brush all four edges of the square with the egg wash and then fold the sides of the dough into the center of the meat, sealing the filet like a package. Repeat this process with the second tube of Crescent Dough and the remaining three Filets.
When all four Wellies are ready, place them onto a parchment lined baking sheet, brush each one with the egg wash and place them in the oven. Bake for about 20 – 25 minutes for medium rare, or a bit longer if you want your meat a little more well done. If the dough is starting to get too brown, gently cover it with tin foil, to keep it from getting too much color. When the Wellies are done, remove them from the oven, rest for 10 minutes and then serve!
For a complete meal serve the Wellies with White Wine Mushroom Sauce, Roasted Asparagus and Roasted Baby Red Potatoes.
Make The Mushroom Sauce
Add the remaining 2 Tbsp. of butter to the skillet and melt over medium heat. Add the Shallots, and sauté for about 2 minutes. During this time be sure that you are scraping up the flavor bits at the bottom of the skillet.
Add the Mushrooms and cook for about 8 to 10 minutes, they will eventually release much of their moisture and look lightly browned.
Next turn the heat up to medium-high, add the White Wine and scrape up any remaining brown bits from the pan, simmer until the alcohol has cooked off and most of the liquid has been absorbed by the mushrooms.
Next add the Chicken Stock, 1/4 Tsp. Salt and 1/8 Tsp. Black Pepper, simmer for about 3 minutes.
In a small bowl combine 1 Tbsp. Flour and 1 Tbsp. Unsalted Butter, stir this into the simmering sauce, you will see the sauce immediately begin to thicken.
When the butter and flour are well incorporated into the sauce, remove the skillet from the heat, stir in the and Heavy Cream and Parsley, taste and adjust the seasonings if necessary.
You can prepare the beef wellingtons up to 12 hours in advance. Simply keep them in the fridge and wrapped in plastic wrap.
Before baking them, bring them to room temperature on the counter for about 30 minutes and then place in the preheated oven.
The Mushroom Sauce can be prepared a couple of hours in advance. Simply re-heat it over a low flame on the stove so that the cream doesn’t separate, and if it is a little too thick, add a splash more Chicken Stock to loosen it up.