Monday, October 17, 2011
One-half (17-1/4 oz. package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large whole egg, beaten with 2 tsp. water to make egg wash
1 Tbs. unsalted butter
2 Tbs. minced shallots
1/2 tsp. minced fresh garlic
10 oz. button mushrooms, wiped clean, stemmed, and finely chopped
1/4 tsp. sea salt
1/8 tsp. ground white pepper
2-1/2 Tbs. dry white cooking wine
Line baking sheet with parchment paper and set aside.
Prepare the fillets: Season both sides of each fillet with salt and black pepper. Heat oil in a large heavy skillet over med.- high heat. Add the fillets and sear for 1 min. on each side (for med.-rare) or 2 min. on each side (for medium to well done). Transfer to a plate to cool completely. They will not be cooked all the way, and may bleed onto the plate. This is normal, as they will continue to cook in the oven soon.
Prepare the Mushroom Duxelles: Heat butter in a medium skillet over med.- high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper. Reduce the heat to medium, and cook, stirring until all the liquid has evaporated and mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
Preheat oven to 425 degrees F.
Roll out the puff pastry on a lightly floured surface, to a 14 inch square, and then cut into 4 (7 inch) squares.
Spread 1/4 cup of the mushroom duxelles on top of each fillet, pressing to flatten. Place one fillet, mushroom side down, in the center of a puff pastry square. Using a pastry brush, paint the inside edges of the pastry with egg wash. Fold the pastry over the fillet as though wrapping a package, and press the edges to seal.
Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each pastry.
Bake 425 degrees F, until the pastry is golden brown and an instant-read thermometer registers one of the following: 140 degrees F (for med.-rare) or 150 degrees F (for medium-well), about 15-20 minutes.
Remove from oven and let rest for 10 minutes before serving.
*I do not use the traditional duck liver or pork pate in this recipe. Yuck!