Things You'll Need:
- 2 cups red wine
- 5 cloves garlic, crushed
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 4 filet mignons
- 1 zip-top bag
- 1 sheet puff pastry, thawed
- cooking spray
- 4 medium ramekins or small bowls
- 2 cups crimini mushrooms, minced
- 1 cup yellow onion, minced
- 3 Tbsp. butter
- 1 bunch of chives, chopped
-
Step 1
Preheat the oven to 350 degrees.
-
Step 2
Combine one cup of the wine, plus the crushed garlic, soy sauce and Worcestershire in a a zip-top bag and add the filets. Put the bag in the fridge while you complete the next steps.
-
Step 3
Roll out the sheet of puff pastry onto a clean, dry surface. Cut it into four evenly sized pieces. Spray the ramekins with cooking spray and drape the puff pastry pieces over each. Bake for 15-20 minutes, until golden brown. Set aside to cool.
-
Step 4
While the puff pastry cups are cooking, sauté the mushrooms, onions and butter, adding the other cup of wine after about 10 minutes. Cook until all liquid has been absorbed, then reduce heat to very low.
-
Step 5
Place a large, heavy skillet on the stove top and turn the burner to very high. When the pan is quite hot, add the filets. Cook for three to four minutes per side for medium rare.
-
Step 6
Carefully take the puff pastry shells off of the ramekins and place on individual plates, flat side down. Place a filet in the center of each and top with three tablespoons of the mushroom and onion mixture. Sprinkle chopped chives on top. Serve immediately!
