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- 1½ pounds mushrooms, such as maitake and crimini or any mix you prefer
- 6 tablespoons butter
- 2 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Salt and pepper
- ¼ cup dry sherry
- 4 filet mignon steaks, 2½ inches thick, center cut
- Salt and black pepper
- 1 tablespoon neutral oil
- 2 ounces brandy
- 4 teaspoons Dijon mustard
- One 14-oz package of puff pastry (RR likes Dufour), defrost 2 hours in fridge before using
- A small handful or scoop of flour, to roll dough
- One 8-ounce terrine or slab of peppercorn mousse pate or truffle mousse pate
- 1 egg and about 2 teaspoons water, for egg wash
Clean mushrooms with damp cloth, stem and chop about ¼ inch.
For the duxelles, heat a large skillet over medium-high heat, melt butter to foam, add mushrooms and brown until fragrant and volume reduces by about half, then add shallots, garlic, thyme, salt and pepper, and stir to soften shallots 3 minutes. Add sherry and let it absorb fully, then remove from heat and cool in shallow bowl or on a tray.
Bring meat to room temp and pat dry, then gently press down each steak to spread surface area a bit, leaving steaks 2 to –2¼ inch thick, and season with salt and pepper. Heat a cast iron skillet or griddle over high and add oil, about 1 tablespoon, and brush or wipe oil around the pan or spray with non-aerosol neutral spray. Add meat to pan and reduce heat to medium-high, cook meat to develop a crust but not to cook through, it should remain very rare, 1½-2 minutes on first side, 1 on opposite, then turn off heat and add brandy and let it absorb, turning meat in it. Remove from pan to transfer to plate. Let steaks cool completely 10 to 15 minutes and add about 1 teaspoon mustard to each steak and spread to coat only the top side of each steak.
Preheat oven to 400˚F, rack at center.
Roll out dough a bit on floured surface and cut into 4 portions. Lightly roll out each puff pastry rectangle 3-4 times with a rolling pin until each rectangle is an even thickness (about 1/8th of an inch thick). Leave a border on each piece of dough and spread a centered layer of each piece with about 2 ounces mousse pate (do not press, just gently spread). Top that with about ¼ portion of cooled duxelles and center a steak, mustard-side down, in the mushrooms. Wrap and trim the pastry, use egg wash to seal, flip and brush with more egg wash. Scraps can be used to make decorations to apply to crust if you have the patience for it.
Arrange Wellingtons on parchment-lined baking sheet and bake to golden.