Impressive and delicious this luxurious pastry-wrapped fillet is super yummy and will become one of your go-to recipes when having a dinner party. Lots of steps but you can have it all set up well before your company arrives and it can be easily doubled for eight. Paired with the Seduce Cabernet it is perfect.
Thaw the puff pastry in the refrigerator for 3 hours before using.
Place the dried porcini mushrooms in a glass measuring cup and pour the hot water over the mushrooms to the 1 cup line. Cover and let sit for at least 30 minutes. Remove the porcini from the water with a fork or tongs and squeeze the mushrooms over the measuring cup to remove excess water, reserving all the porcini water for use in the porcini and red wine sauce.
Pour the porcini water slowly into a small saucepan being careful not to include any of the sediment at the bottom of the measuring cup. Add the chicken stock to the sauce pan and reduce this mixture to about a ½ cup, cool and reserve.
Place the coarse chopped shallots in a food processor and pulse till finely chopped. Remove 2 tablespoons of shallots and reserve for the porcini and red wine glaze. Add the porcini mushrooms and the 2 cloves of garlic and process until they are finely chopped. Add the white mushrooms to the shallots, porcini and garlic in the food processor and pulse until the mushrooms are finely chopped.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a 10 to 12 inch non-stick skillet and add the contents of the food processor. Sauté on medium- low heat for 3 minutes and add a ½ teaspoon of salt and a ¼ teaspoon of black pepper and sauté for about 5 minutes more or until most of the liquid has evaporated. Add ¼ cup of red wine and cook 5 or 10 minutes more or until most of the wine has evaporated.
Add the parsley and 2 tsp thyme and cook until all of the moisture has evaporated and the mushrooms are just barely moist. Remove from the heat. Divide and shape the mushrooms into 4 equal portions a little smaller in diameter than the filet and cool on a plate in the fridge.
Pat each filet completely dry with paper towels. Salt and pepper both sides and lightly dredge in flour. Heat ½ tablespoon of olive oil in a 10 inch stainless steel skillet, over high heat and when it is very hot, sear the beef for 1 minute. Turn the beef and sear the other side. Quickly sear the outside edges. Remove the beef to a plate to cool, then refrigerate for 15 minutes.
Degrease the skillet and add the reserved 2 tablespoons of shallots to the pan. Stir to cook quickly and add the remaining 1 cup of wine. Reduce to a ½ cup and then add the reserved ½ cup of mushroom/chicken stock and 1 teaspoon of thyme and reduce to ¾ cup. Take the skillet off the heat and pour the glaze into a small saucepan, scraping well, and reserve. You will finish the glaze when the meat is in the oven.
Roll one sheet of the puff pastry, on a floured board, into a 14 inch square. Cut the square into 4 even 7 inch squares. Work quickly. If the pastry starts to get too warm put it in the fridge. Place a chilled portion of mushrooms in the center of one square and a chilled filet on top Paint the edges of the pastry with the beaten egg wash and fold the pastry up over the filet, sealing the edges. Flip the pastry over so the seam side is down and place on a parchment lined baking sheet.
Refrigerate and repeat this process with the other 3 filets. You can keep the filets in the fridge for up to 3 hours before you bake them. Pre-heat the oven to 425 degrees. Take the filets out of the fridge and brush with the egg wash and bake for approximately 20 minutes or until the pastry is brown and the center of the meat registers 120 (very rare), 125 (rare), 130 -135 ( medium rare) depending on how you like it.
While the meat is in the oven return the sauce to the heat on low and when it comes to a simmer whisk in the 2 tablespoons of cold butter to make a smooth sauce. Taste for salt and pepper and serve a few tablespoons on each plate with the beef. Chefs Note:
This is a great recipe for company. You can have it all set up well before your company arrives and it can be easily doubled for 8. You can be creative when you fold the puff pastry to seal it. How you do it will depend on the shape of the filet. The important thing is to seal all the edges well. If the filets are wide I bring the opposing points of the pastry together and pinch the edges tightly to make a seam and fold any extra pastry as best I can so it rests under the package when it is flipped over.
If you are feeling creative you can also do pastry cutouts of leaves, hearts or stars, depending on the occasion and place them on the top of the tournedos, brush with egg wash and bake.