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Wellzones with Cheesy Side Sauce

Photo: Wellzones with Cheesy Side Sauce

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 6 Wellzones
LEVEL: Intermediate

ingredients

MUSHROOM FILLING:
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
    WELLZONES:
    • 1 egg
    • 2 tablespoons water
    • 1 (1-pound) box frozen puff pastry, thawed
    • Flour, for dusting
    • 1/2 pound filet mignon, cut into 1/2-inch cubes
    • Salt and freshly ground black pepper
      CHEESE SAUCE:
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      Directions

      Mushroom Filling:
      To a large saute pan over medium heat, add the oil, mushrooms, garlic and paprika. Season with salt and pepper, to taste, and saute the mushrooms until brown and tender, about 3 to 4 minutes. Remove the mushrooms to a food processor and add the mustard. Pulse until coarsely ground. Transfer the mixture to a bowl and let cool.

      Wellzones:
      In a small bowl whisk the egg together with 2 tablespoons of water, to make an egg wash, and set aside.

      Roll out the puff pastry on a lightly floured flat surface. Lightly dust the top of the pastry with flour and roll out, using a rolling pin, until it is 1/4-inch thick. Cut out 6 large rounds about 5 inches in diameter. You can use the lid of a small pot to cut out the rounds.

      Put a heaping tablespoon of the mushroom filling in the center of 1 of the puff pastry rounds. Add a heaping tablespoon of the cubed tenderloin on top of the mushroom mixture. Season with a salt and pepper, to taste. Brush the edge of the lower half of the puff pastry round with egg wash. Fold the upper half of the puff pastry round over the filling to make a half moon. Press the edges together and crimp with the tines of a fork to seal. Put on a sheet tray lined with parchment paper. Repeat with remaining rounds and filling. Put the Wellzones in the refrigerator until the dough is cold and firm, about 30 minutes

      Preheat the oven to 400 degrees F.

      Brush the tops of the Wellzones with the egg wash and bake until golden brown, about 20 minutes. Remove from the oven to a serving platter and serve hot with the cheese sauce.

      Cheese Sauce:
      While the Wellzones are baking, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Whisk in the milk, beer, Worcestershire sauce, paprika, and white pepper and bring to a simmer. Stir in the cheese and cook until completely melted and combined. Remove from heat and serve with the Wellzones.

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      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on May 28, 2012

        Flag

        This recipe was easy to follow, and produced exactly what I expected. The shell was wonderfully crispy on the outside, and the inside wasn't soggy at all. The fillet was tender with the earthy flavors of the mushrooms and garlic. I would recommend this recipe to anyone who wants something different. The downside is it takes some prep time. But I constructed my zones early in the afternoon, and they were fine for baking for dinner.

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