The Whitney
Detroit, Michigan
INGREDIENTS:
• 6 Oz. Filet
• 1 Slice Prosciutto Ham
• 1 Oz. Wilted Fresh Spinach
• 1 Puff Pastry Square
Duxelle
(Yield: 1 serving)
• 3 Cups Diced Mushrooms
• 1⁄4 Cup Minced Garlic
• 1 Oz. Dry Vermouth
COOKING DIRECTIONS:
• Sauté all Duxelle ingredients together in a sauté pan.
• Place puff pastry square on flour, place the filet on top. Place 1/6 portion of the Duxelle on top of the filet. Wrap the filet in the slice of prosciutto ham, then fold the corners of the puff pastry and press edges.
• Roll the Wellington in egg wash and place on a skillet. Bake at 425 degrees to the desired temperature. Cut open and place honey heirloom carrots with the meat. Serve with 2 Oz. demi glaze.
