Wolfgang Puck Contest-Winning Recipe at HSN.com

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Contest Winning Recipe From HSN's Cook with Wolfgang Puck Recipe Contest, Presented by Gourmet Magazine: Italian-Style Beef Wellington by Joe Morrill

8 ounce filet mignon topped with mozzarella cheese,
sundried tomatoes, garlic and basil then wrapped in flaky
puff pastry. Served over roasted asparagus and drizzled
with balsamic reduction

Preparation Time: about 1 hour
Cooking Time: 15 -20 minutes
Yield: 20 servings

Ingredients:

For beef:
20 - 8 oz. beef filets
1 pound basil leaves
1 pound sliced sun dried tomatoes
12 ounces chopped shallots
4 ounces minced garlic
15 ounces mozzarella cheese
20 puff pastry sheets

Garlic balsamic glaze:
16 ounces balsamic vinegar
4 ounces granulated sugar
2 ounces pureed garlic
Pepper to taste
Cornstarch and equal parts water as needed

For marinated asparagus:
5 pounds asparagus
2 quarts vegetable oil
1 quart water
16 ounces red wine vinegar
1 packet Good Seasons Italian dressing mix

Directions:

For Beef:

Sear the filets on the grill and set aside to cool. Sauté the shallots and garlic in oil until shallots are translucent then add the sun dried tomatoes.
Roll out the puff pastry squares and arrange 4 basil leaves into a circle in the center of the pastry. Evenly distribute the shallot and garlic mixture on top of the leaves followed by the sun-dried tomatoes. Follow that with the shredded mozzarella. Place the seared filet over the fillings.
Brush the edges of the pastry with a small amount of water and pull one corner into the center of the filet and continue to cross over each seam until the entire filet is wrapped and the edges are sealed completely.
Bake at 375 degrees Fahrenheit until the puff pastry is slightly golden and/or until internal temperature reads desired doneness for steak.

For Glaze:

Combine vinegar, sugar, garlic, and pepper and bring to a boil. Whisk in cornstarch until the mixture is syrupy and thick enough to hold shape on plate.
Let sit out in room temperature until needed.

For Asparagus:

Trim asparagus spears and put into a fish bucket or a large container.
Combine the rest of the ingredients and whisk until suspended. Pour over the asparagus and toss to fully coat.
Let marinate for at least 30 minutes and roast at 350 degrees on a sheet pan until tender or grill until tender .

To Assemble:

Place about 8 asparagus spears un the center of the plate. Place the filet on top in the center of the asparagus.
In a squeeze bottle, squeeze about one ounce of the balsamic reduction in a zigzag design perpendicular to the asparagus. Garnish with a basil sprout.

More recipes from Wolfgang

»	Puff Pastry
»	Two-Chocolate Frozen Mousse
»	See all of Wolfgang Puck's recipes

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