- 3 tablespoons extra-virgin olive oil
- 1 leek, white and light green part only,
chopped
- 2 cloves garlic, chopped
- 4 ounces porcini
mushrooms, fresh or frozen
- 1/3 cup white wine
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper to taste
- 4 4-ounce filet mignon
- 1 package frozen puff pastry, thawed
- 1 egg, beaten
Heat half of the olive oil in a large skillet
over medium high heat. Add the leeks and garlic, saute until the leeks soften.
Add the porcini, and saute until they become lightly browned. Deglaze with the
wine wine, scraping up any brown bits stuck to the pan, and let reduce by half.
Stir in the parsley, and season with salt and pepper. Put the porcini in a bowl
and set aside.
Wipe out the same skillet, and add the remaining
olive oil, and place over high heat. Season the filets with salt and pepper,
then sear on both sides, about 1-2 minutes per side, or until browned. Remove
from heat and set aside.
Preheat oven to 500 degrees. Line a baking
sheet with parchment paper and set aside. Cut the puff pastry into 8 pieces:
4 pieces about 2 inches wider in diameter than the filet (for the bottom), another
4 pieces about 4 inches wider than that (for the top). Lay out the 4 smaller
pieces of puff pastry. Top each one with a filet and 1/4 of the porcini mixture.
Brush the edges of the pastry with the beaten egg. Top each one with a larger
piece of the puff pastry. Seal the pastry by pressing a fork all along the edges.
Use a knife or large round pastry/cookie cutter to cut away excess dough. Brush
the tops with the remaining beaten egg, place on the prepared baking sheet,
and bake for about 10 minutes, until golden on top.
**Note: When working with puff pastry, work
in a cool place, and work quickly to avoid the butter in the dough from melting,
which inhibits the dough from forming its many layers. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
 Print Friendly Version /  E-mail to a Friend
• Browse/Search for other Recipes
|
