Wednesday, March 5 2014, 03:00 PM MST
Faux Beef Wellington with Blue Cheese
As Aired on March 4, 2014
Recipe Courtesy Chef Bryan Woolley
1 pound hamburger
4 large mushrooms (about 1/4 pound total)
1 tablespoon unsalted butter
1 tablespoon finely chopped shallot
1 tablespoon minced garlic
1 large egg
4 puff pastry sheet thawed
4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)
1 cup veal or beef demiglace
2 tablespoons Madeira
*Puff pastry must be worked with quickly, do not allow to sit out at room temperature for any length of time*
1.Preheat oven to 425°F.
2.Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned.
3.Transfer mushroom mixture to a bowl to cool completely.
4.In a small bowl lightly beat egg to make an egg wash.
5.On a lightly floured surface roll out puff pastry sheet into a 14-inch square.
6.Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
7.Put 1 tablespoon blue cheese in center of 1 square and top with one fourth mushroom mixture.
8.Top mushroom mixture with a cooked hamburger patty. Wrap 2 opposite corners of puff pastry over hamburger patty, overlapping them.
9.Seal seam with egg wash.
10.Wrap remaining 2 corners of pastry over hamburger patty and seal in same manner. Seal any gaps with egg wash and press pastry around the hamburger patty to enclose completely.
11.Arrange faux beef wellingtons, seam side down, on a non-stick baking pan. Continue making until finished.
12.Chill remaining egg wash for brushing pastry just before baking. Chill faux beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
13.Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
Make sauce while beef Wellingtons are baking:
1.In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
2.Serve beef Wellingtons with sauce.