Beer & Stilton Stuffed Beef Wellington - cooking recipe

Ingredients

2 (6 ounce) filet mignon
1 pinch salt
1 pinch pepper
1 pinch garlic powder
1 teaspoon butter
2 garlic cloves, minced
1 shallot, minced
1 teaspoon olive oil
1/2 cup beer, preferably a sweet strong ale
1/4 cup blue cheese, preferably stilton
1/2 sheet puff pastry, thawed

Preparation

Preheat oven to 425 degrees.
Season filets with salt, pepper and garlic powder.
Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
Remove filets and place in the refrigerator to chill.
Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
Remove pan from heat and deglaze with beer, scraping up all the meat residue.
Return pan to heat and reduce sauce by half, about 5 minutes.
Turn out flame, add cheese and stir continuously until completely melted and well blended.
Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
Bake on a sprayed baking sheet for 20-25 minutes.
If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.