Weekend Eats and Beef Wellington

I had a friend visiting a few weekends and cooked up a storm. I decided to experiment with Beef Wellington with a Spring Vegetable Veloute sauce. It actually ended up like an inside out Beef Pot Pie! Oh, I love pre-made puff pastry dough, very forgiving, easy, and just as good if you made it youself.

I ended up searing the Beef which I don’t recommend if you want a rare piece of beef then using the pan to make the sauce. I threw in asparagus, peas, carrots, and mushrooms and reduced the sauce until it was a nice velvty sauce, to forget to finish with butter and fresh parsley or chives.

Beef Wellington

4 Steaks, Filet Mignon, I used Sirloin strips

4 pieaces of puff pastry, 5X5”

1 cup sauteed mushrooms

½ cup caramelized onions

1 Egg

Sauce

2 cups of beef/chicken stock

½ cup onion

½ cup carrots

½ cup peas

½ cup blanched, ½’ trimmed Asparagus

½ cup sliced mushrooms

2 T flour

Chives or Parsley


1. On high, sear steaks (salt and peppered), 1 minute on each side with oil in saute pan.

2. Set aside steaks. Lay out puff pustry, roll out with flour until the pastry is 1/8” thick, place sauteed mushrooms, caramelized onions, and finally cooled steak. Fold the corners over so that all meet in the center.

3. Lay down folded side of puff pastry on baking sheet with parchment paper. Egg wash with brush.

4. Pre-heat oven to 400 degrees F, bake for 20-25 minutes or until puff pastry is golden brown.

Meanwhile while steaks are cooking, make the sauce:

1. Use the same pan you seared the steaks on, add onions and carrots along with a small amount of oil and saute for about 2-3 minutes.

2. Add mushrooms and wait for them to sweat out their water, then add flour.

3. Add broth, bring to a boil, then simmer for 10 – 15 minutes or until the sauce thickens.

4. Add in peas and asparagus.

5. Finish with chives or parsley.

Plate with sauce first, then Beef Wellington on top, serve with vegetables and a nice ’05 Cabaranet Savignon!