Deconstructed Beef Wellington with Tarragon Creme Fraiche

Deconstructed Beef Wellington with Tarragon Creme Fraiche
Recipe Courtesy of Jamie Miller.
Serves 6

12 cloves - Garlic, fresh, crushed
1 1/2 Cups - Cabernet Sauvignon
1/4 Cup - Worcestershire sauce
1/4 Cup - Soy Sauce
3 Tbsp. - Rosemary, finely chopped
6 - Filets of beef, tenderloin (or filet mignon)

Mix garlic, Cabernet Sauvignon, Worcestershire sauce, soy sauce and rosemary. Place beef filets in a zip-top bag and pour in marinade. Refrigerate for one hour.

Puff Pastry Cups:
1 package - Puff pastry
Cooking spray

Preheat oven to 425 degrees.
Meanwhile, On a large nonstick cookie sheet, place six ramekins, upside down, leaving as much space as possible between them. Spray with cooking spray. Bake for 15 minutes, or until light golden brown. Remove pastry cups from ramekins and set right-side up. Set aside to cool.

6 Tbsp. - Butter, unsalted
2 - Onions, minced
4 - Shallots, minced
3 Cups - Crimini mushrooms, chopped
1 tsp. - Kosher salt
1 Tbsp. - Freshly ground black pepper
1 Cup - Sauvignon Blanc
1/2 Cup - Flat leaf parsley, chopped

Melt butter on medium heat in a large saucepan. Add onions and shallots and cook for 5-7 minutes, stirring frequently. Add the mushrooms, salt and pepper. Cook for an additional ten minutes on medium-high heat, stirring frequently. Turn heat to high and add wine, cooking for three more minutes, stirring frequently. Turn heat to low
and simmer until ready to use, stirring occasionally.

Tarragon Creme Fraiche:
2 Cups - Bellwether Farms Creme Fraiche
12 Sprigs - Tarragon, 6 destemmed and chopped, 6 left whole for garnish)

Chop the destemmed tarragon and stir with Bellwether Farms Creme Fraiche. Refrigerate until ready to use.

For Grilling/Stovetop Grill Pan:
1 Cup - Bacon fat, rendered (may substitute unsalted butter)

Heat grill (or indoor stovetop grill pan) to high heat. Coat each flat side of the beef with a teaspoon of bacon fat and grill 3 1/2 minutes per side, or until just barely medium rare. Set pastry cups on individual plates. Fill each with 2/3 cup of duxelle. Place filet of beef on top of duxelle, top with a large dollop of the creme fraiche and
garnish with a sprig of tarragon. Serve.