Staff Writer
Ingredients:
  • 6 oz. beef filet
  • 1 ea. puff pastry
  • 1 ea. thin slice proscuitto ham
  • 3 oz. mushroom duxelle
  • 1/2 cup cabernet wine
  • 2 oz. button mushrooms
  • 2 oz. beef glaze
Ingredients for Potatoes:
  • 5 oz. baby new potatoes
  • 1 oz. fresh spinach
  • 4 oz. cream reduction
  • 1 oz. grated parmesan cheese
Wellington Preparation:
  • Season 6 oz. Filet with Salt and Pepper, In a hot pan sear both sides of filet in extra virgin olive oil
  • Remove from pan and allow to cool to room temperature
  • Cut a 5 in by 5 in square out of the puff pastry and coat top side with egg wash
  • Place 2 tablespoons of Mushroom Duxell mixture in center of Puff pastry and set Filet on top of Duxell
  • Wrap one slice of Proscuttio ham around Filet and pull all edges of Puff Pastry up and around Filet making sure all sides are sealed together around Filet
  • Turn Puff pastry upside down so that seam side is facing down. Brush remaining egg wash on outside of puff pastry.
  • Place in 375 degree oven for 15-18 minutes
Bordelaise Sauce:
  • Add to an already heated pan Cabernet wine and allow to reduce by half
  • Add Sliced button mushrooms to Cabernet wine and allow to cook until Mushrooms are tender
  • Add Demi Glace and allow to return to a simmer
Smashed New Potatoes
  • place potatoes in a 375 degree oven and cook until tender. Remove potatoes and using the back side of a cooking pan smash each potato just enough to break the skin of each potato.
  • In a medium size skillet pan place cream reduction and potatoes. Bring to a simmer.
  • Add fresh spinach and toss in cream reduction, bring back to a simmer.
  • Just before removing from pan toss in grated parmesan cheese
For more information on Johnny's Italian Steakhouse in Des Moines, click here.

For more information on Johnny's Italian Steakhouse in West Des Moines, click here.