Wellzones With Cheesy Side Sauce & Glazed Chinese Long Beans

Tonight my husband picked a recipe I have been wanting to try but was concerned that, not only will the mushrooms be a huge issue for my son, but that I would ruin a perfectly delicious fillet by dicing it up.  While we all liked it a lot, both of my predictions were somewhat true.  My son did realize there were mushrooms and was annoyed but thank goodness for surly (pre)teen syndrome because he ate them without a fuss just to prove me wrong.  The welzones were tasty, but I had a second small fillet that I didn't need for the welzones and I decided to broil that to a lovely rare-medium rare and once we tasted that, it made the medium well to well meat in the welzone pale in comparison.  Before we had the beef at the rarer temp, we all loved the welzones.  The recipe is from the Food Network show. What Would Brian Boitano Make.  We had made one one other of his recipes, Missed Putt Pizza, and it was very good. And I have to love him for playing off the South Park song.  To accompany them, I made Chinese long beans for the first time.  While they are similar, they are definitely superior in flavor.  I changed the recipe a bit.  I thought the beans were done cooking after the blanching, so I cooked the 'glaze' without them an then tossed them in the sauce.  I loved it.  Thanks again to my local, seasonal, produce delivery from Front Porch Pickings!

Oh and the cheese sauce was awesome!



Wellzones With Cheesy Side Sauce

Mushroom filling
3 T  olive oil
8    ounces cremini or baby portobello mushrooms,sliced
1    garlic clove,chopped
1/2 t  paprika
Salt and freshly ground black pepper
1 T  Dijon mustard
Wellzones
1    egg
2 T  water
1    (1-pound) box frozen puff pastry,thawed
Flour,for dusting
1/2 lb filet mignon,cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cheese Sauce
2 T  butter
2 T  all-purpose flour
1/2 c  milk
1/2 c  dark beer
2 t  Worcestershire sauce
1 t  paprika
1/4 t  white pepper
1 c  shredded white Cheddar
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.


Glazed Chinese Long Beans

1/2 lb Chinese long beans
2 T  butter
2 T  sliced scallion
1 T  freshly minced ginger
1 T  minced garlic
Pinch red pepper flakes
1/2 c  chicken stock
1 T  honey
1 T  sesame oil
Salt and freshly cracked black pepper
2 T  sesame seeds,optional
In a large pot of boiling water, blanch long beans for 2 minutes
until slightly tender. Allow to cool.
In a large skillet over medium-high heat, add butter. Add scallions,
ginger and garlic. Mix together. Add red pepper flakes and long beans.
Allow to cook for a few minutes. Stir in chicken stock, honey and
sesame oil. Season with salt and pepper, to taste, and add sesame seeds,
if desired. Mix together.