I took a cooking class to learn how to make Beef Wellington. Very informative! But also thought I could make it better. To that end, I give you the Marsala Wellington, a way to stretch 2 lbs of filet mignon into a beef wellington style dinner for 6, but with the ingredients of Veal Marsala giving it a much more complex flavor profile.

Ingredients

• 2 lbs filet mignon
• 4 Tbs butter
• 3 large shallots, minced
• 8-10 oz mushrooms, minced
• 1 glass Marsala wine
• 1 glass Cabernet wine
• 2 cups beef stock
• 2 Tbs Dijon
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp black pepper
• GF Puff Pastry or Regular Puff Pastry Dough (I recommend Sweet Loren’s GF Puff Pastry Dough)
• Prosciutto
• 1 egg (for egg wash)

Instructions

1. Take filet mignon, rub down in Dijon mustard, then rub in blend of thyme, onion powder, garlic powder, and black pepper. Saute over high heat for 2 minutes on either side in a skillet, with 2 Tbs of butter. Remove from pan, set aside covered.
2. Add shallots and mushrooms to pan over medium heat, alongside last 2 Tbs of butter. Saute until starting to burn to pan; deglaze with Marsala wine, cook until it starts to stick to the pan again. Deglaze with Cabernet, cook until it starts to stick again. Deglaze one last time with beef stock, reduce until you have a paste, aka a fond.
3. Start preheating oven to 425 F. While preheating, chop filet mignon into bite size chunks, mix with fond in a bowl. Using bread pans that have been sprayed with oil, press your puff pastry dough into it as a mold. Line the puff pastry with prosciutto. Add ¼ of your beef/fond mixture, fold the pastry to seal it, then flip onto a baking sheet. Brush with egg wash, bake for 25 minutes.

Yield: Dinner for 6