Beef Wellington: Pastry-Wrapped Steak

Beef WellingtonBeef Wellington is a preparation of filet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked.

The pâté in traditionally prepared Beef Wellington is typically foie gras, a luxury food product made of the liver of a duck or goose that has been specially fattened, but chicken liver is an acceptable substitution. Duxelles is a finely-chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter, and reduced to a paste. It is a basic preparation used in stuffings and sauces or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.

As an entree, a whole tenderloin is wrapped and baked, then sliced for serving, or sometimes the tenderloin may be sliced into individual portions prior to wrapping and baking.

Beef Wellington is an English dish, but the origin is not exactly known. And although Beef Wellington is prepared and eaten throughout the year, many associate the dish with Christmas or special dinner gatherings. Other variations of the meat baked in pastry include sausage, lamb and salmon Wellington.

Here is North Shore Farms’ take on the Beef Wellington as an appetizer:

Mini Beef Wellingtons Wrapped in Filo Dough

Ingredients

2 tbsp. olive oil
2 lbs. filet mignon (cut in 1/2-inch cubes)
12 sheets of #7 filo (or phyllo) dough
8 oz. chicken liver pâté
1 small sweet onion (minced)
10 oz. white mushrooms (minced)
2 eggs
1 stick butter (melted)
salt and pepper, to taste

 

Instructions

• Coat filet mignon with salt and pepper.

• Sear cubed beef on all sides, remove and set aside.

• Saute mushrooms and onions in pan until soft.

• Brush dough with melted butter.

• Place meat cubes 1-inch apart on six sheets of Filo dough.

• Top with chicken liver pate and mushrooms.

• Place the remaining six sheets of filo dough on the top, pressing firmly in the spaces between the filling.

• Cut around the filling where the dough has been pressed to form a “purse.”

• Brush with beaten egg and lay on greased baking sheet.

• Bake at 350 degrees for approximately 20 minutes or until golden brown*.
*Cooking time may vary based on oven

—Recipe provided by North Shore Farms

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Anton Media Staff
In addition to its arts and entertainment publication Long Island Weekly, Anton Media Group publishes 16 community newspapers, several magazines, specialty publications and websites. With brands dating back to 1877, Anton has a commitment to deliver trusted and relevant content to the communities it serves.

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