Beef Wellington Pressed Croissant
Directions
- 1Make the Duxelle with mushrooms, shallots, and herbs.
- 2Create a fontina cream sauce by adding cream, pepper, and fontina cheese to the Duxelle.
- 3Sear the filet mignon on a cast iron pan with butter and rosemary.
- 4Slice the steak.
- 5Spread the fontina cream sauce on a split croissant.
- 6Layer the steak slices and prosciutto over the sauce.
- 7Add another layer of fontina cream sauce to the top.
- 8Close the croissant sandwich and cook it on a flat pan until golden brown.
Ingredients
- 1 cup mushrooms
- 2 shallots
- 1 handful herbs
- 2 tablespoons butter
- 1 cup cream
- 1 pinch pepper
- 1 tablespoon fontina cheese
- 1 filet mignon
- 1 sprig rosemary
- 2 cloves garlic
- 1 croissant
- 1 tablespoon Dijonnaise
- 4 slices prosciutto
Equipment
knifecutting boardfrying panspatula
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