Beef wellington with red wine mushroom sauce
Ingredients
- 1/3 cup (75 ml) vegetable oil
- 2 filet mignon steaks, 160 g each
- 300 g puff pastry
- 1 large Portobello mushroom, sliced
- 1 cup (250 ml) Red Wine CANTON® fondue broth
- 1/3 cup (75 ml) CANTON® Demi-glace gravy
Preparation
- Heat oil in a skillet over high heat and sear the meat on each side.
- Remove from heat and place in a baking dish.
- Bake in preheated oven at 400°F (200°C) about 3 minutes for rare, 7 minutes for medium, and 10 minutes for well done.
- Remove from oven and let stand 10 minutes.
- Using a rolling pin, roll pastry until about ¼ inch (5 mm) thick.
- Wrap each piece of meat in batter and bake in preheated oven at 400°F (200°C) until dough is golden brown.
- Heat oil in a skillet over high heat and sear the mushrooms.
- Deglaze with Red Wine CANTON® fondue broth and allow liquid to reduce by half.
- Add CANTON® Demi-glace gravy and allow liquid to reduce until desired consistency.
- Serve with meat and seasonal vegetables.
