Beef Wellington with Shallots and Sage
2 – 4 Servings
- 2 Non GMO grass fed filet mignons
- 2 Organic baking pie crusts packages
- 2 packages (24 oz) bella mushrooms
- 1 whole shallot
- 6 cloves of garlic
- 1 bunch of fresh sage
- 1 bunch fresh thyme
- 1/4 cup dry white wine
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Optional Dipping Sauce:
- 1 large bunch of fresh mint
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- a pinch of red pepper flakes
Preheat your oven to 400 F
Finley chop up garlic, shallot, mushrooms, sage and thyme.
Saute the garlic, shallot, mushrooms, sage, and thyme until all cooked down (about 10 minutes). Add in white wine and seasonings. Cook until wine has evaporated.
Cut filets in half. On a cast iron or large pan add a drizzle of olive oil, salt and pepper to taste (I also add in a pinch of sage for flavor if you have any left). Sear the fillets on both sides (do not over cook). You should sear for about 20 seconds on each side.
Lay out your four circles of pie crusts. Add about 1/3 cup of mushroom mixture on top of your pie crust and place fillet on top. Add 1 tablespoon of the mushroom mixture on top.
Slice the rounded edges off on both the right and left side, about 2 inches in (depending on size of your fillet, you want the whole fillet to be covered).
Wrap the end closest to you over the fillet and fold in sides on the left and the right, then fold over the top. Repeat for all four fillets.
I use the the extra pie crust to make designs on top, you can do what you would like with the extra dough.
Beat egg until scrambled and coat each wrapped fillet before baking.
Bake for 20 minutes for medium rare. Bake for 22 – 25 minutes for medium.
Finely chop up the mint and add to a small bowl, add in oil, pepper flakes, pepper and salt and stir.