Fillet Of Beef In Puff Pastry With Sauce Bearnaise

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Wolfgang Puck


Love Beef Wellington! I never had mine come out barely cook it, then cool it in the refrig...never had an issue..always med rare or on the rare side if you like it.
a667dab6ac33   •  9 Feb   •  Report
For those guests who like overdone very expensive beef.............make them chicken!
5855e84584c2   •  7 Dec   •  Report
It will taste just fine without the shallots!
5855e84584c2   •  7 Dec   •  Report
It looks good-too bad I can't have the shallots.
3b6c77bc0715   •  7 Dec   •  Report
Look yummy
0d528636f323   •  5 Dec   •  Report
This was one of the most impressive meals I have ever made. The instructions were clear and the results were exactly as reported. I will make this again! Thank you so much!
5855e84584c2   •  4 Dec   •  Report
df131d8a9389   •  4 Dec   •  Report
I wonder how well done the meat is after the 15-20 minute cooking time. Most of us like it medium to medium rare. But, there are a couple of people that like it that "ugly" we'll done gray color. €:~{
564522e6765c   •  3 Dec   •  Report
Thank you, Penny and Merin! Have you made it yet?
Wolfgang Puck   •  3 Dec   •  Report
This sounds lovely.
bde115489f43   •  19 Nov   •  Report
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6 tournedos, 6 ounces each (fillet steaks, 1 1/2 inches thick)

6 tablespoons unsalted butter

2 shallots, minced

1 pound mushrooms, finely chopped

4 tablespoons heavy cream

Salt and freshly ground black pepper to taste

2 pounds puff pastry (See separate recipe)

1 egg with 1 tablespoon of water, lightly beaten, for egg wash

1 recipe sauce b�arnaise (See separate recipe)

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