Search
Loading
RECIPES

Beef Wellingtons with Cognac Cheese Sauce

Wisconsin Cheese Beef Wellingtons with Cognac Cheese Sauce Recipe
Active Time
55 Minutes
Servings
4

Ingredients

Cognac Cheese Sauce:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin BellaVitano® can be used in this recipe.

Instructions

  1. Warm olive oil in a large, heavy skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to pan; cook for 2-3 minutes on each side or until browned. Refrigerate until cool.
  2. Meanwhile, melt butter in the same skillet over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onions are golden brown, stirring occasionally. Add cognac; cook and stir until liquid is absorbed. Season with salt and pepper. Refrigerate for 30 minutes.
  3. Heat oven to 400°F.
  4. Unfold one sheet puff pastry on a lightly floured surface; roll out to a 14 x 9-inch rectangle. Cut pastry into two 7 x 9-inch rectangles. Repeat step with remaining pastry.
  5. Place 1/4 cup Cognac BellaVitano® in the center of each pastry. Top each with onions and steak. Brush pastry edges with egg wash. Bring opposite corners of pastry over steak; pinch points and seams to seal.
  6. Place bundles seam side down on a parchment-lined baking sheet. Cut four slits in the top of each pastry; brush with egg wash.
  7. Bake for 35-40 minutes or until a thermometer inserted in meat reads 145°F. Let rest for 5 minutes.

Cognac Cheese Sauce:

  1. Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and thyme; season with salt and pepper. Cook for 4-6 minutes or until mushrooms are tender, stirring frequently. Add garlic; cook and stir for 1 minute.
  2. Add cognac. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Reduce heat to medium-low. Gradually stir in beef stock. Bring to a boil; cook and stir for 6-8 minutes or until liquid is reduced to about 1 cup.
  3. Reduce heat to low. Gradually stir in cream and Dijon mustard. Bring sauce just to a boil, stirring constantly. Cook and stir for 4-6 minutes longer or until thickened. Remove from the heat. Gradually stir in Cognac BellaVitano® until melted. Season with salt and pepper. Serve sauce with steaks. Garnish with thyme.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Buttery BellaVitano® cheese is aged and then steeped in Rémy Martin Cognac. The taste is unique and complex with smoky, nutty and oaky flavors enhanced with toasted notes of vanilla and caramel.

write a review

Like the recipe?

Please leave a review! For more recipes, visit WisconsinCheese.com

You may also like...

Harvest Rind Cheese Board
You'll know it's one of ours when you see the badge.

Need help? Say Hello

(608) 836-8820 Hello@WisconsinCheese.com
Wisconsin Cheese Newsletter

©   Dairy Farmers of Wisconsin Terms & Conditions Privacy Policy Sitemap

In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.