: Mini Beef Wellingtons with Gorgonzola Cream Sauce

Instructions

Pulse the mushrooms. In a food processor, pulse the mushrooms until finely chopped. This will help create the smooth, flavorful duxelles filling.
Cook the shallots. In a large skillet, melt the butter over medium heat. Add the minced shallots and cook for 2–3 minutes until softened and fragrant.
Cook the mushrooms. Add the pulsed mushrooms and fresh thyme to the skillet with the shallots. Cook for 5–7 minutes, stirring frequently, until the mushrooms release their moisture and the liquid evaporates.
Deglaze with wine. Pour in the wine (Cabernet Sauvignon or Sherry) and let it simmer for 2–3 minutes until the wine reduces and the mixture becomes dry. Stir in the minced parsley and season with salt and pepper to taste. Remove from heat and set aside to cool.