My Hubby and I love to eat Filet Mignon and Beef Wellington is just a fantastic way to enjoy it. I deconstruct it sometimes so I can make smaller portions of this rich, delicious dish. My Hubby calls it a perfect 10 and I have to say I agree. The Chanterelle mushrooms are in season and oh, so good. They really take this dish over the top!
Deconstructed Beef Wellington With Chanterelle Mushrooms
4 3 oz filet’s
4 slices prosciutto
4 puff pastry cups
1 cup beef consommé
1 onion diced
2 cloves garlic minced
3 cups Chanterelle mushrooms
1 sprig fresh rosemary
1/4 cup dry sherry
2 Tbs butter
Cook the puff pastry according to package directions and cook the mini filets to rare.
Sauté the onions, garlic and rosemary in 2 Tbs of butter until tender.
Add the Chanterelle mushrooms to the onions and cook 5 minutes. Next add the consommé and sherry. Continue cooking until mushrooms are tender.
Remove about 1 cup of the cooked mushrooms and purée, then set aside.
Put the puff pastry from the oven in another oven safe skillet and remove the cap. Spoon in the mushroom purée,
Top with prosciutto
and set cooked filet’s on top.
Place back in the oven for about 8 minutes. Plate, top with mushrooms and devour!