Preparar Filete En Costra

El filete en costra, mas conocido como Beef Wellington, es la última indulgencia carnívora. Mediante el recubrimiento de un filete mignon con pasta (a menudo foie gras) y luego recubriéndolo en hojaldre y luego hornearlo, este plato tiene casi todo lo que uno necesita para una comida extravagante envuelto en un paquete de lujo. Algunas variaciones como envolver la carne y foie gras en crepas para evitar que el hojaldre se empape mientras que a otros les gusta agregar más indulgencia con champiñones o jamón Italiano. Durante el proceso de horneado, el hojaldre mantiene la carne suave para un plato verdaderamente imparable que impresionara todos sus sentidos.

Siga junto con nosotros para crear el Filete en Costra más perfecto en esta clase de cocina en línea. Vamos a hacer este plato semi-complicado parecer una brisa.

Filete En Costra

Ingredients
1 Tsp olive oil
2 (6 oz.) beef tenderloin filets
1 Tbsp. butter
8 oz. fresh white mushrooms, minced
2 minced shallot
2 garlic cloves, minced
2 Tbsp. white wine
4 6” squares of puff pastry
1 cup red wine
1 egg
4 oz. veal demi-glace
Salt and pepper

Directions
1. Heat olive oil in a heavy skillet over high heat. Sear the filets until well browned on both sides, 1 to 2 minutes per side/ Remove the filets from the skillet, and chill for at least ½ hour. Filets must be cold.

2. In the same skillet over medium heat, melt the butter, and cook the mushrooms, half the shallots and garlic until the shallots are tender and translucent and the mushroom have given off their juices, 6 to 8 minutes. Add the white wine, scraping the browned bits from the pan. Transfer the mushroom mix into a sheet pan, and chill for about 45 minutes.

3. Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together and trim to make a tidy package. Cut a small slit into the top of each package. Whisk egg and brushed the pastry packages with the egg mixture.

4. Pour the red wine into a sauce pan over medium heat with shallots, and simmer until the wine is reduced by half, add the veal demi-glace, seasoned with salt and pepper.

5. Preheat an oven to 450° F. Line a baking sheet with parchment paper. Place the puff pastry bundles on the baking sheet.

6. Bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness. (For medium rare about 15 minutes) or check with a thermometer. Served each filet with the wine sauce.

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