I LOVE Beef Wellington and, while I am trying to get one certain couple to come for dinner in the near future, I mentioned having these to Don. How special can this be? You should see the menu devised so far…never mind. Read on.
- 1 – 5 lbs. beef wellington, trimmed and halved crosswise
- coarse salt and freshly ground pepper
- 2 tbsp. olive oil
- 1 clove of garlic, peeled
- 2 full pkgs. buttery puff pastry
- 8 oz. pate
- 2 large eggs
Season the beef with salt and pepper and rub the surface of the meat with the garlic. Heat 2 tbsp. of oil in a heavy skillet over a high heat and add half of the beef, turning over until all sides are browned (about 2-3 minutes) Transfer to a cutting board and cook the other piece of beef the same as the first. Cut each half into 4 equal pieces.
Roll out one pkg. of puff pastry to a larger than 16 x 12 size. Trim off the edges and now cut into four 8 x 6 (approx.) squares. Place one piece of meat on each square and top with about 2 tbsp. of the pate, making sure to spread it evenly.
Lightly beat the egg and brush over the edges and fold up the corners to enclose the filling and press gently to seal. With some of the pastry scraps, make a design addition to the top of the wellingtons.
- If not using same day, Place these, seam side up, on a parchment lined baking sheet, wrap well in plastic and then foil. These can now be frozen for up to 2 weeks. *
Preheat oven to 425 degrees.
Lightly beat the second egg and brush over the wellingtons. Divide these between 2 parchment lined baking sheets. Bake for 35 minutes until pastry (medium rare) or longer to a medium and is puffed and golden and remove to rest for 15 minutes.
These would be absolutely delicious with sautéed mushrooms (in butter of course, perhaps also a drop or two of a good cognac). The alcohol will cook off but will impart a lovely flavour to the mushrooms. Also, garlic mashed potatoes. YUM! Oh, before I forget, make sure you have a bottle of a lovely red…a Malbec would be perfect or even a beautiful Pinot Noir.
Plate with the Wellington in the center, spoon some mushrooms on the side and spoon the salad on the plate with a drizzle of fresh lime juice and olive oil. (This takes the place of potatoes and makes the meal a little lighter). Make sure you have some wonderful red wine to complement the meal. A lovely Pinot Noir or a Sangiovese is perfect.