The Manor Tavern's "Reimagined Beef Wellington"

Course Main Dish

Servings 2

2 8-ounce filet mignons
3 ounces fresh white or wild mushrooms
1/2 vidalia onion
Sea Salt
Black pepper
1 ounce butter
6 ounces dry red wine
4 ounces demi-glace or “Better than Bouillon Roasted Beef Base” (can be found at most stores)
1 box puff pastry (puff pastry sheets in frozen food section)
6 jumbo asparagus pieces
2 or more slices of prosciutto (thinly sliced)
1/2 ounce truffle oil
4 ounces fresh foie gras (optional)
Fresh herbs for garnish (rosemary,thyme or herb of your choice)

Purchase puff pastry SHEETS in the frozen food section.
Following instructions, cut pastry into 6” x 2” slices. Bake long slices of the pastry according to directions.
When complete and cooled, brush with melted butter and a pinch of sea salt.

Season both sides generously with salt and pepper.
Grill mark on a very hot grill on each side for 2 minutes.
Place on a sheet pan to be finished in the oven after all other ingredients are complete.

Dice mushrooms and onions in a rough chop.
Over medium-high heat in a saute’ pan, melt the butter and cook the mushrooms and onions. Season with salt and pepper.
When the onions are tender, add the red wine and the beef demi-glaze or bouillon sauce base and reduce to about 5 ounces of liquid remaining.
Cover sauce to be reheated later.

All asparagus should be cut to remove the tough bottom of the stems.
Thick asparagus should be peeled at the remaining bottom to remove fibrous strings in the stem.
Toss asparagus in truffle oil and salt.
Take 3 – 5 pieces of asparagus, depending on the size of them and wrap them together in thinly sliced prosciutto.

You may purchase fresh duck or goose liver pate online from Hudson Valley Farms or D’Artagnan or pre-made from your local store. Always purchase Grade A.
Slice two pieces. The remaining foie gras can be frozen and used at a later date.
In a clean pan, sauté over high heat until browned on one side. It should still be slightly pink in the middle.
Place a slice on top of filet to be cooked later.

Suggested Wine Pairing: Bodegas Volver Single Vineyard Tempranillo, La Mancha Spain