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Chef Abigail Hutchinson Prepares Entrée for National Press Club Soirée
Executive Chef Abigail Hutchinson, who has won numerous honors and distinctions, was recently selected to prepare the main course at “Five Magnificent Chefs: One Glorious Five-course Wine Dinner” in Washington, DC, for the National Press Club.
The April 7th event was held at The Fourth Estate Restaurant where guests enjoyed an elaborate wine dinner prepared by five celebrated chefs. Each course was paired with a carefully selected wine to complement the tastes. Chef Abigail and the other participating chefs are featured in Joe David's latest book, Gourmet Getaways, described as “a culinary journey to America's romantic destinations and cooking schools. For more information about the Jekyll Island Club Hotel Cooking School in August, click here.
Chef Hutchinson prepared the dinner's entrée, “Molten Filet Mignon Wellington,” and she shares the recipe for it below.
Molten Filet Mignon Wellington
Yield: 4 servings
| 1 ea |
Puff pastry sheet |
| 4 ea |
5-oz Center cut filet mignon |
| 1 ea |
Whole egg (for egg wash) |
| ½ c |
All purpose flour (as needed
to roll out pastry sheet) |
| 1 pkg |
Boursin cheese |
| 2 tbsp |
Whole butter |
| 2 ea |
Shallots, minced |
| 1 pt |
Button mushrooms, minced |
| 8 ea |
Shiitake mushrooms, de-stemmed, minced |
| 6 ea |
Dried morel mushrooms, re-hydrated in Brandy, minced |
| 2 tbsp |
Parsley, fresh, minced |
| 1 tsp |
thyme, fresh, minced |
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Kosher salt to taste |
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Black pepper to taste |
Thaw pastry if frozen.
Place butter in medium sauce pot.
Add shallots, sauté for 2 minutes over medium heat.
Add all mushrooms, brandy, parsley, thyme.
Cook over medium heat stirring occasionally for about 20 minutes.
Season with salt and pepper, let cool.
Add Boursin cheese to mushroom mixture, blend well.
Very carefully cut a hole in the bottom of each filet, large enough to be able to stuff mushroom mixture into it.
Do not cut all the way through the filet, but ¾ way through.
Put mushroom mixture into piping bag with small tip.
Pipe mixture into the filets. Fill all the way, almost overflowing.
Season the filets with salt and pepper.
Using a hot skillet, sear sides of filets to a nice brown color.
Set aside.
Lightly dust work surface with flour, and slightly roll out dough.
Cut into 8x8 squares, large enough to fold around each filet.
Put uncut side of filet face down into middle of pastry piece.
Add more filling if needed.
Lightly beat egg with 3 tablespoons of water.
Brush this “egg wash” around edges of pastry square.
Fold in edges towards middle re-applying egg wash where needed to seal.
Turn Wellingtons over so folded edges are on bottom.
Place these on a greased cookie sheet.
Before baking, brush the top with egg white.
To bake, set oven at 425 degrees, bake 8-12 minutes until internal temperature reaches 125 degrees. |
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371 Riverview Drive Jekyll Island, GA 31527
1-800-535-9547 |
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