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Chef/Owner James Laird, Restaurant Serenäde, Chatham , New Jersey


Individual Beef Wellington with Green Peppercorn Sauce

Yield: 2 servings

  • 12 ounces filet mignon, cut in two pieces
  • 1 pound assorted mushrooms
  • 1 Tablespoon shallots, chopped
  • 1 sheet puff pastry, refrigerated
  • 1 head garlic, wrapped in foil and roasted
  • 1/2 cup dry sherry
  • 1 Tablespoon parsley, chopped
  • 1 egg beaten with 1 Tablespoon water

Green Peppercorn Sauce

  • 1 Tablespoon shallots, chopped
  • 1 Tablespoon green peppercorns, crushed
  • ╝ cup brandy
  • 1/4 cup heavy cream
  • 1 teaspoon fresh dill, chopped
  • 1 Tablespoon butter
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Preheat oven to 375°F. Chop mushrooms very fine in food processor.

Sweat shallots in small amount of oil until tender. Add mushrooms and sautÚ until their liquid is evaporated. Add sherry and sautÚ until evaporated. Season with salt and pepper. Add butter and parsley. Remove from heat and cool.

Season beef with salt and pepper and sautÚ in hot pan until brown on all sides. Remove and place on a plate. Coat meat with roasted garlic.

Roll out refrigerated puff pastry until approximately 1/8-inch thin. Divide into four square pieces. Place small amount of mushrooms in middle of each piece of pastry. Place meat on top of mushrooms. Spoon more mushrooms around sides of meat. Fold up pastry and crimp edges together to close, like a "beggar's purse." Place each piece, edges side down on paper-lined sheet tray. Brush with egg wash.

Place in preheated oven for 17 minutes or until meat reaches an internal temperature of 128°F.

For the Green Peppercorn Sauce, s weat shallots and green peppercorns in butter. Deglaze with brandy and reduce by half. Add heavy cream. Simmer for two minutes. Season with salt and pepper, add dill.

To serve, spoon the Green Peppercorn Sauce on a plate. Place one "beggar's purse" in the center. Drizzle a bit more sauce on top, and garnish with dill.

Wine Suggestion
1989 Hermitage "La Chapelle", Paul Jaboulet


Adapted from Restaurant Serenäde, Chatham, New Jersey, Chef/Owner James Laird.

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