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In The Kitchen: Traveling Epicurean Michel Vejar cooks up Oscar-Winning dish

If you’re hosting an Oscars party this weekend, you’re going to want to have a menu fit for a star!

Traveling Epicurean Michel Vejar has a great recipe for mini beef Wellingtons.

Ingredients:

  • 2 slices of Filet Mignon 1 ¼ “ thickness cut into 1” approx cubes
  • ¼ teaspoon salt and pepper
  • 1 tablespoon olive oil
  • 1 box, pastry dough thawed, 2 sheets rolled out , then cut into 2 ½” squares
  • 1 slice Truffle Mousse Pate, ½” slice
  • .25 ounce of Italian blue cheese
  • 1 cup heavy cream
  • Duxelles Ingredients (reduced mushroom/shallot/herb)
  • 1 pound Bella Mushrooms cut into quarter pieces
  • 1 extra large shallot finely diced
  • 1 tablespoon fresh thyme
  • ½ teaspoon salt for mushroom mixture
  • 2 tablespoon dry sherry (Savory & James Medium Sherry)
  • 2 tablespoon butter
  • 2 egg yolks, whisked

Directions: 

1. Heat large sauté pan on medium/high and season filet with salt and pepper

2. Add olive oil to the pan and sear whole filet pieces on all sides for one minute total

3. Remove and set aside to completely cool, then cut into 1” approx. cubes

4. To make Duxelles add mushrooms and shallots to food processor, pulse until very fine mash

5. Add mushroom mixture, thyme and sherry to the same lg. sauté pan with two tablespoon butter and sauté for 40 minutes on low to remove all moisture

6. Set aside mushroom mixture to cool completely (you can do this the day before)

7. Simmer to combine to smooth consistency ¼ cup Italian blue cheese with 1 cup heavy cream in a small sauce pan and set aside

8. When duxelles is cooled, add ½ at a time to a small bowl, then mix in 1-2 tablespoon pate

9. NOTE: You can freeze this wonderful Mushroom Duxelles mixture without the pate for future use so only mix ½ at a time

10. Put 1 tablespoon flour down and roll out to thin pastry dough a little, then cut 2 1/2 “ squares with a knife

11. Spread 1 teaspoon duxelles in the middle of each square, then place a cube of filet on top

12. Egg wash ¼” around edges and begin to pull up sides to wrap up the filet piece making a little bundle

13. Put seem side down on cookie tray and brush the tops with egg yolk mixture

14. Then bake on Convection 425˚ for 9 minutes until golden

15. Pour the warmed blue cheese sauce onto a platter and then place golden beef Wellington nuggets on top and serve

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