Well, I’m finally getting around to posting about our Valentine’s Dinner.
I decided to make Mini-Beef Wellingtons after consulting my good friend, Allison, a much better cook than I. I had her instructions and confidence–I was ready!
Our semi-romantic dinner was eaten in courses–not the kind you think. We ate more in phases as our hunger got the best of us between wrestling our kids back to bed. First we ate the baked potatoes and roasted asparagus, then the Mini-Beef Wellingtons, and by the end we were too tired for salad or dessert.
But, that’s what happens when you have little kids who refuse to go to bed so Mommy and Daddy can eat a meal with both hands sans a child on their lap.
I splurged and bought some decent looking filet mignon steaks from my local market. Their meat tends to be pretty good–better than the big chain store down the road.
See below for the full recipe. Here are some how-to pics for your viewing pleasure. :)
I used 1 frozen sheet of puff pasty.
I cut the pastry sheet in half and placed a salt and peppered steak on each half.
Traditional Beef Wellington is made with a whole beef tenderloin that is coated with liver pate and duxelles, a mixture of while mushrooms, shallots, fresh thyme, and Madeira wine.
Unfortunately, I forgot to buy mushrooms–I’m blaming it on my pregnancy brain.
But, I was happy to remember that the pate I bought had truffles in it. Happy day!
I topped each filet mignon with half the shallot/pate mixture. I should also mention that usually the meat is seared on all sides before being topped with the pate and duxelles. Because these were much smaller than a full tenderloin, I opted out of doing that so they wouldn’t overcook.
Then I wrapped those babies up and tucked in the edges. They got a quick egg wash before heading into the hot oven.
insprired by my friend Allison S.
2 filet mignon (mine were about 4 oz. each)
1 sheet puff pastry (frozen or homemade)
4-5 medium shallots, thinly sliced
1 Tbsp. butter
2 oz. good quality liver pate (I used one with truffles in it)
salt and pepper
egg wash–1 egg plus 1 Tbsp. water, beaten
Sprinkle each side of the filet mignon with salt and pepper.
Melt the butter in a hot skillet. Add the shallots and saute until they are golden. Remove from pan, place in a small bowl, and let cool slightly. Add the pate and stir to combine.
Cut the puff pastry in half and place a filet on each half.
Top with half the shallot-pate mixture.
Wrap with the puff pastry. Seal the edges. Brush with egg wash.
Bake at 425 for less than 30 minutes. Start checking after 20 minutes–internal temp should be 130 degrees F.
**Note: My oven cooks at a different temperature than it says on the dial. I invested in an oven thermometer. Nevertheless, they got a bit overcooked, so make sure you watch them closely.
Served with a baked potato and roasted asparagus.
The beef wellingtons look delicious. I’m glad you got to enjoy them before you flopped…