Daily Archives: July 31, 2013

Beef Wellington

Once upon a time, otherwise known as back in high school, my family went down to LA for my cousin’s engagement party at the Beverly Hills Hotel. I remember my other cousin’s sweet 16 birthday there most vividly because of the orange juice there (best I’d ever tasted), and we remembered this occasion best because of the waiter who kept coming around with plates of beef wellington. We would’ve eaten it by the plate if it hadn’t been so unbecoming, so instead, we just sheepishly flagged him down whenever he passed by. ._.

Well, here it is! :D One childhood-ish (“ish” because we were in high school) dream realized! The recipe is adapted from here. Adapted because my house doesn’t have flour (…yep) and we also couldn’t find the garlic, so we subbed it with garlic salt. We also forgot to turn them upside down after folding em’ up, but I think this turned out really well for out first attempt! My mom actually woke up from her nap to wander downstairs to figure out what smelled so good (she hates eating meat, but she actually ate two of these and wanted more, so I think that’s sayin’ something. :O ). This recipe makes 8 pieces (~4 servings, 2 per person!).

Beef Wellington

Ingredients:
-4 4 oz. pieces of filet mignon (or some other cut of steak)
-2 cups baby bella, finely chopped
-4 tbsp onion, finely chopped
-4 tbsp white wine (we used moscato)
-2 sheets puff pastry
-egg wash (1 egg, beaten with 1 tbsp water)
-1 tbsp EVOO
-garlic salt, to taste
-black pepper, to taste
-dried parsley (or fresh), to taste

Instructions:
1) Preheat oven to 425 degrees.
2) In a large skillet, preheat 1 tbsp EVOO over medium-high heat. Add onions + mushrooms and cook for ~4-5 minutes or until browned. Add garlic salt + pepper, then cook for 1 more minute and add white wine + parsley. Cook for another minute until wine reduces.
3) Remove mushroom mixture from skillet and wipe clean. Add remaining 1 tbsp EVOO and preheat over high heat. Season both steaks with garlic salt + pepper on each side and cook for ~2 minutes on each side.
4) Place steaks on plate to cool slightly.
5) Lay puff pastry on lightly floured surface and roll out an inch more on each side. Cut them in quarters and lay 2 pieces on work surface. Divide mushroom filling, making sure it’s placed in the middle of the square. Place a piece of cooked beef on top.
6) Brush egg wash around all edges of patry and seal the pastry over the beef mixture (fold opposite corners to the center; pictured below!).
7) Brush with egg wash and sprinkle with pepper.
8) Bake for ~15 minutes or until pastry is golden brown.

This is what the inside looks like! :]

Don’t be like us and forget to flip it upside down before baking it. :O