Beef Wellington Money Bags with Brandy Cream Sauce

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It has been non-stop around here. There has been end of school events, graduations, my youngest turned 5, Father’s Day and the Del Mar fair. I’m not complaining as I always prefer to have a full schedule but I am looking forward to the last bit of June when we’ll be getting into the groove of summer.

Because the Mr. and I are not ones for crowds, long lines and parking havoc, this was our first year at the Del Mar Fair and I have to say it was a pretty pleasant experience. I’m assuming we were lucky and choose the best day and time possible because we pulled right in, no traffic, it wasn’t overly crowded and we didn’t have to wait for one single ride. This is just speaking for Kiddie Land. My kids won a fish, we ate a little crappy fair food and all went home happy. I do have to admit the bite of the fried Twinkie I tried was really yummy. FYI-The best ticket deal around can be found at Costco!

So, I have a theory as to why the fair food seemed so unappetizing. You see for Father’s Day Mr. Yum wanted steak and you know my love for mushrooms so I made these Beef Wellington Money Bags. I added a new sauce that definitely upped the game on these bundles of deliciousness. This dinner took a spot in my Top 5 recipes and Mr. Yum is still talking about it. He ate the left overs for lunch just before the fair. As a result, I can understand why he wasn’t really interested in all the fried foods because all I did was smell it reheating and that ruined the fair food for me.

If you are in the mood for steak and feel like making something a little extra special, I highly recommend you make this one. Go ahead, you don’t need to have company or a special occasion. Treat yourself!

Beef Wellington Money Bags with Brandy Cream Sauce
 
Money Bag recipe from Evie. A wonderful chef who made dinner for my Mom a few years ago.
Brandy Cream Sauce recipe slightly adapted from All Recipes

Serves 4
Ingredients
For the stuffing
  • ½ whole onion cut in quarters
  • ½ bunch green onions cut in one inch pieces
  • 2 tablespoons butter
  • ½ – 1 pound mushrooms wild, button etc. quartered
  • ½ teaspoons garlic powder
  • Salt to taste
For the fillet
  • 4 8oz beef fillet steaks
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 16 sheets phyllo dough 1 roll, defrosted
  • 8 tablespoons butter 1/2 cup, melted
Brandy Cream Sauce
  • 2 tablespoons olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 springs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 tablespoons grainy mustard
Instructions
To make stuffing:
  1. In food processor, pulse yellow and green onions till chopped.
  2. In a large pan saute mixture in 2 tablespoons butter until soft, stirring occasionally.
  3. Coarsely chop mushrooms in processor and add to skillet.
  4. Cook over medium heat, stirring frequently until all liquid is absorbed, about 10 minutes.
  5. Set aside to cool.
  6. Stir in salt to taste.
For the steaks:
  1. Sprinkle steaks lightly with salt and pepper.
  2. Melt butter with oil in large skillet and quickly brown steaks over high heat for 1½ minutes each side. Do not move them once placed in pan until ready to flip.
  3. Place on plate when finished and let cool slightly.
  4. Place 1 sheet of phyllo on work surface, brush lightly with melted butter and fold in half length wise. You should have a long skinny rectangle.
  5. Turn it so the narrow end faces you and place a steak about 3 inches from the bottom.
  6. Spread top of meat with about 2 tablespoons of stuffing.
  7. Fold the bottom up and roll up tucking in the sides.
  8. Cut a second sheet of phyllo into a 12 inch square.
  9. Butter lightly.
  10. Place wrapped steak, stuffing side up, in the center.
  11. Bring ends to the middle, gently squeeze them together and then pull them up and out to resemble a money bag.
  12. Brush tops and sides lightly with butter.
  13. Repeat with remaining steaks. (Steaks can be frozen at this point for up to 2 weeks. Defrost, uncovered, in refrigerator overnight. Bring to room temperature 2 hours before baking)
  14. Preheat over to 400.
  15. Place steaks at least 2 inches apart on buttered, rimmed baking sheets.
  16. Bake 15 min. for rare, 17 for medium rare and 20 for medium.
To make the sauce:
  1. After step 2 above, add olive oil to pan after removing the filets.
  2. Add shallots, garlic and thyme; saute for 1 to 2 minutes.
  3. Take skillet off the heat, add brandy and flambe using a long kitchen match (or a piece of spaghetti)
  4. After flames die down, return to heat, add stock and reduce by about half.
  5. Strain out the solids then add 2 cups cream and mustard.
  6. Reduce by half again, stirring often.
To plate:
  1. Pour some sauce on the plate and place a Money Bag on top.
  2. Serve remaining sauce on the side. You might just want to smother your steak the sauce is so yummy.

This dessert was served when I first tried this entree. I love a treat after a satisfying meal.

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