Signature Series Artisan Recipe - September 2012
Filet Mignon Wellington and Portobello Duxelle Preparation: Serve with demi glace of your choice. Pair this recipe with this months' Signature Series wines:
.......................................................................................................................................................The rich ingredients and seemingly elaborate preparation make this recipe easy and absolutely delicious. This recipe was provided by the Café Champagne at Thornton Winery and pairs perfectly with the award-winning wines in this month's Signature Series selection. 
Ingredients:
• 1 tsp olive oil
• 1 Tbsp shallots, minced
• 3 large Portobello mushrooms, finely diced
• 1/2 cup white wine
• 1 tsp italian parsley, chopped
• 1 tsp butter
• salt and pepper
• 4-6 oz. filet mignon steaks
• 4 sheets rolled puff pastry (rolled out 6 x 6)
In a sauté pan, heat olive oil and sauté shallots. Add mushrooms and deglaze with white wine. Cook down until all the liquids have evaporated, then turn off heat. Add parsley, butter and season to taste with salt and pepper. Set aside and cool. On a charcoal grill or hot sauté pan, sear both sides of filet steaks for 45 seconds. Spread mushroom mixture evenly onto the tops of the filets. Place each filet on the center of each rolled pastry square. Fold in the corners to close and turn over, so that the seams are face down. Bake 7-10 minutes in a preheated 400°oven.
• Bacio Divino Cellars 2008 Napa Valley Red Wine
• Stone Pine Estate 2008 “Sagebrush Annie’s” Santa Barbara County Cabernet Sauvignon
• Soquel Vineyards 2008 Sangiovese, Luna Matta Vineyard, Paso Robles
• Tobin James Cellars 2007 Estate Private Stash
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