Description
In this culinary adventure, the classic elegance of Beef Wellington is ingeniously reimagined as sumptuous ravioli, offering a sophisticated twist on traditional pasta. This dish masterfully combines tender filet mignon and a rich, flavorful mushroom mixture, all encased in homemade pasta dough and served with a deeply savory gravy. It’s a celebration of texture and taste that bridges the gap between two beloved cuisines, French and Italian, creating a unique dining experience.
Ingredients
MUSHROOM MIXTURE:
5 oz mushrooms
2 cloves garlic
1/4 cup parsley
2 tablespoons olive oil
PASTA:
1.5 cups flour
2 eggs
salt
GRAVY:
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon flour
1 cup beef stock
1/4 cup red wine
OTHER:
2 filet mignon steaks
chopped parsley
Instructions
For the mushroom mixture, combine mushrooms, garlic, parsley, and olive oil in a frying pan. Cook on medium-low for about 20 minutes. Let it cool.
Prepare the pasta by mixing flour and eggs, seasoned with salt. Knead into a stiff dough, about 5 minutes.
Create gravy by melting butter, adding onion, then flour. Cook before whisking in stock and wine. Simmer to thicken.
Roll out the pasta dough, gradually reducing thickness until suitable for ravioli.
Slice steaks thinly, season, and sear. Place on pasta sheets, add mushroom mix, top with another pasta sheet, seal, and cut into ravioli.
Boil ravioli in salted water for 3 minutes, then sear lightly.
Serve with gravy, topped with ravioli and parsley.
- Prep Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Calories: 658