Beef Wellington

~ Mary ~

For Christmas we got a box of Omaha Steaks from Mic {gar} Frank & Niki – what a TREAT!  This was what we had for the first go around – I took the photos and tucked them away for a slow Foodo week.  Now that I’ve finally gotten around to posting these – my mouth is watering just remembering how DIVINE they were!  I believe we tried our first Malbec wine with these tender filets too. Yum and Yum!

The next time we have these – instead of the puff pastry – we’re going to eat them ‘naked’!  The sauce and the filling were such compliments – the puff pastry crust – we could take or leave.

Beef Wellington

Adapted from Cuisine at Home- I made half for the two of us

4 (6 ounces each) Beef Filet Mignons (about 1 1/2″ thick each)

2 Tbsp Vegetable Oil

2 Tbsp Butter

8 ounces Mushrooms, diced

1/4 Cup finely chopped Shallots

4 cloves Garlic, minced

1 Tbsp Fresh Thyme

Salt & Pepper to taste

1/4 Cup Tawny Port

1/4 Cup Dry Red Wine

2 Cups Beef Broth

1 Tbsp Cornstarch mixed with 2 T Cold Water

2-4 ounces Goose Liver Pate – mashed

1 egg, beaten

1/2  package Puff Pastry Sheets (1 sheet)

Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Line a baking sheet with parchment paper. Season the beef with black pepper.

Heat some oil in a 10″skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate until the beef is cold.

Using the same skillet over medium heat – add the butter, mushrooms, shallots and garlic. Cook until the mushrooms are tender, stirring often. Add cream and sherry then simmer until liquid evaporates. Season with thyme, salt and pepper. Add port, red wine  and beef broth.  Thicken with corstarch that’s been mixed with a little water. Remove the mushroom mixture from the skillet and let cool completely.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 smaller squares.

Place 1 tablespoon Pate in the center of each filet. Drain/strain about 1/4 Cup of the mushroom mixture and divide among the filets.

Place each filet in the center of a pasrty square.

Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.

Place the Wellingtons on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.

Heat the oven to 425°F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117°F. Serve immediately with heated mushroom gravy/sauce.

I also served them with this squash recipe and steamed fresh green beans.