Beef Wellington w/pate in Puff Pastry

SoHappy · 04-15-2012, 10:03 AM

Does anybody make this? I love Beef Wellington done with the liver pate, all inside wonderful buttery-flaky puff pastry, but I've never made it myself.

Is it awfully hard, or not so much. Thinking of making this for us and having a couple of good friends over once I'm back home and things have settled down again. What wine? A red that isn't HEAVY. Suggestions?

I love Up Day menus.

mattsmama · 04-15-2012, 10:25 AM

Hey Pat!! Here ya go!

Beef Wellington Recipe - Allrecipes.com

And to pair? Definitely a deep red, why not a cabernet sauvignon?

Hatewashingup · 04-15-2012, 10:28 AM

Quote:

Originally Posted by SoHappy

Does anybody make this? I love Beef Wellington done with the liver pate, all inside wonderful buttery-flaky puff pastry, but I've never made it myself.

Is it awfully hard, or not so much. Thinking of making this for us and having a couple of good friends over once I'm back home and things have settled down again. What wine? A red that isn't HEAVY. Suggestions?

I love Up Day menus.

I can't comment on the wellington, as I don't eat meat, but as for WINE

If you want a red that isn't too heavy, a malbec, carmerne, or pinot noir would fit the bill. Have fun!

Dottie · 04-15-2012, 10:29 AM

I think whoever made wine "rules" was nutty.
Drink what you like with what you like

mattsmama · 04-15-2012, 10:33 AM

Quote:

Originally Posted by Dottie

I think whoever made wine "rules" was nutty.
Drink what you like with what you like

You are SO right, Dottie!!

By the second glass, who gives a crap, anyway?

SoHappy · 04-15-2012, 10:46 AM

Heh! I do drink whatever I want and pair however I want when it comes to wines. LOL I was asking more for your recommendations about brands of reds that you enjoy... the names of the individual reds that you like, rather than the types or varietals. What names in pinots or cabs do you enjoy the most?

Lisa, I did look at that exact Beef Wellington recipe at Allrecipes.

It reads good. I'm just wondering whether anyone else makes this delight. And how long it really takes to make it. Of course, I could always make it as a trial run once, before having the get-together.

Dottie · 04-15-2012, 12:04 PM

If you make the mushroom duxelles ahead of time, it really takes no time at all.
I didn't look at the recipe linked but my experience is:
I have found that the pastry gets soggy on bottom if you try to cook the meat inside it.
My method (and I use store-bought lol) is to cook the meat to rare then let it come down to room temp.
Spread the room temp duxelles (or pate if you're using that) onto the pastry, then the meat, then wrap and bake just until the pastry is cooked and the meat medium rare (about 20 minutes).
I haven't made it in years lol. But it's not really time consuming as long as you prep ahead

SoHappy · 04-15-2012, 12:06 PM

Quote:

Originally Posted by Dottie

If you make the mushroom duxelles ahead of time, it really takes no time at all.
I didn't look at the recipe linked but my experience is:
I have found that the pastry gets soggy on bottom if you try to cook the meat inside it.
My method (and I use store-bought lol) is to cook the meat to rare then let it come down to room temp.
Spread the room temp duxelles (or pate if you're using that) onto the pastry, then the meat, then wrap and bake just until the pastry is cooked and the meat medium rare (about 20 minutes).
I haven't made it in years lol. But it's not really time consuming as long as you prep ahead

OK, thanks for those good pointers, Dottie. I don't usually make heavier things in the summer, but I've been having this pop into my head recently.

Kissa · 04-15-2012, 02:19 PM

My favourite, thanks for reminding me. I love my beef very rare so it is a bit of a challenge, I have to get the pastry vey thin and the oven very hot.

MintQ8 · 04-15-2012, 10:00 PM

Also, isn't there supposed to be a 'pancake' between the wet and the pastry - stops the pastry becoming soggy.

I love it!!!

Horsetrainer110 · 04-16-2012, 04:56 AM

I love Beef Wellington!!!

I made it once and then fed it to my dogs, and went out for dinner. Mine was abysmal....good luck with yours!

Dottie · 04-16-2012, 05:01 AM

Vicky if you have the "fillers" at room temp it's not as much an issue. If they're cold (causes condensation) or hot (melts the butter in the pastry) you get soggy.

MintQ8 · 04-16-2012, 05:10 AM

ah - I don't do the cooking in my house - and don't imagine I'll ever get DH to make me a Beef Wellington - but I'll remember that just in case, I get a sudden urge!!

I am so undomesticated!! LOL!

b_lou_who · 04-16-2012, 08:38 AM

http://www.tru-burn.com/Recipes/CI/BeefWellington.pdf

impossible to mess this one up! so good, it is time consuming, but so what?

or try this (I haven't yet):
Quick Beef Wellington | The Feed

Quick Beef Wellington
Serves 4

10 ounces cremini mushrooms, broken into rough pieces
2 tablespoons unsalted butter
1 shallot, finely chopped
2 tablespoons sherry Salt and pepper
2 (9½ by 9-inch) sheets puff pastry, thawed in the refrigerator overnight
6 ounces smooth pâté, mashed slightly with fork
½ pound deli-sliced roast beef
1 large egg, beaten

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse mushrooms in food processor until fine, about 10 pulses. Melt butter in large skillet over medium-high heat. Cook shallot until soft, about 1 minute. Add mushrooms and cook until lightly golden, about 8 minutes. Add sherry and cook until dry, about 1 minute. Season with salt and pepper.

2. Line baking sheet with parchment paper. Unfold 1 sheet of pastry onto lightly floured work surface. Using rolling pin, roll sheet out to 13 by 11-inch rectangle and place on prepared baking sheet.

3. Using rubber spatula, spread pâté over puff pastry sheet, leaving 1-inch border on all sides. Top pâté with mushroom mixture, followed by roast beef. Brush border with some of egg.

4. Roll remaining sheet of puff pastry to 13 by 11-inch rectangle and place on top. Using tines of fork, seal edges and prick top of pastry. Brush with remaining egg. Bake until puffed and golden, about 15 minutes. Transfer to cutting board and cut into 8 squares. Serve.

sorenkkg · 04-16-2012, 04:22 PM

I made it for the first time at New Years (just me and DH)-- we'd seen it on TV over the holidays, and I said, oh, I could do that.

store bought pastry, and foie gras pate. I did the duxelles (that did take a while), and I believe the whole recipe I used was from epicurious (love their site).
Fillet of Beef Wellington Recipe at Epicurious.com

I didn't do the larding fat, and it was fine.

Soren

MintQ8 · 04-16-2012, 04:37 PM

can't buy foie gras here in Australia

KeirasMom · 04-16-2012, 04:46 PM

Can't get foie gras here either. It can be shipped, but who wants mailed liver?

MintQ8 · 04-16-2012, 04:50 PM

That gave me a good laugh!!

04-15-2012, 10:03 AM	#1
SoHappy Way too much time on my hands! Join Date: Feb 2003 Posts: 17,935 Gallery: SoHappy Stats: obese/slimmer WOE: JUDDD!!!	Beef Wellington w/pate in Puff Pastry Does anybody make this? I love Beef Wellington done with the liver pate, all inside wonderful buttery-flaky puff pastry, but I've never made it myself. Is it awfully hard, or not so much. Thinking of making this for us and having a couple of good friends over once I'm back home and things have settled down again. What wine? A red that isn't HEAVY. Suggestions? I love Up Day menus.

04-15-2012, 10:46 AM	#6
SoHappy Way too much time on my hands! Join Date: Feb 2003 Posts: 17,935 Gallery: SoHappy Stats: obese/slimmer WOE: JUDDD!!!	Heh! I do drink whatever I want and pair however I want when it comes to wines. LOL I was asking more for your recommendations about brands of reds that you enjoy... the names of the individual reds that you like, rather than the types or varietals. What names in pinots or cabs do you enjoy the most? Lisa, I did look at that exact Beef Wellington recipe at Allrecipes. It reads good. I'm just wondering whether anyone else makes this delight. And how long it really takes to make it. Of course, I could always make it as a trial run once, before having the get-together. __________________ Best wishes, Pat

04-15-2012, 12:04 PM	#7
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,528 Gallery: Dottie WOE: JUDDD calorie cycling plan	If you make the mushroom duxelles ahead of time, it really takes no time at all. I didn't look at the recipe linked but my experience is: I have found that the pastry gets soggy on bottom if you try to cook the meat inside it. My method (and I use store-bought lol) is to cook the meat to rare then let it come down to room temp. Spread the room temp duxelles (or pate if you're using that) onto the pastry, then the meat, then wrap and bake just until the pastry is cooked and the meat medium rare (about 20 minutes). I haven't made it in years lol. But it's not really time consuming as long as you prep ahead __________________ https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools http://ndb.nal.usda.gov/ <--FDA nutritional counts http://www.thedailyplate.com/ <-- food and exercise tracking http://www.onlineconversion.com/ <-- cooking and other conversions Need to contact LCF? http://www.lowcarbfriends.com/contact.html

04-16-2012, 08:38 AM	#14
b_lou_who Major LCF Poster! Join Date: Nov 2006 Location: heaviest 200.4 Posts: 1,827 Gallery: b_lou_who Stats: 2013 177.3/169.3/159 5'7" 43 WOE: whole organic low-sugars intermittent fasting Start Date: 1997	http://www.tru-burn.com/Recipes/CI/BeefWellington.pdf impossible to mess this one up! so good, it is time consuming, but so what? or try this (I haven't yet): Quick Beef Wellington \| The Feed Quick Beef Wellington Serves 4 10 ounces cremini mushrooms, broken into rough pieces 2 tablespoons unsalted butter 1 shallot, finely chopped 2 tablespoons sherry Salt and pepper 2 (9½ by 9-inch) sheets puff pastry, thawed in the refrigerator overnight 6 ounces smooth pâté, mashed slightly with fork ½ pound deli-sliced roast beef 1 large egg, beaten 1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse mushrooms in food processor until fine, about 10 pulses. Melt butter in large skillet over medium-high heat. Cook shallot until soft, about 1 minute. Add mushrooms and cook until lightly golden, about 8 minutes. Add sherry and cook until dry, about 1 minute. Season with salt and pepper. 2. Line baking sheet with parchment paper. Unfold 1 sheet of pastry onto lightly floured work surface. Using rolling pin, roll sheet out to 13 by 11-inch rectangle and place on prepared baking sheet. 3. Using rubber spatula, spread pâté over puff pastry sheet, leaving 1-inch border on all sides. Top pâté with mushroom mixture, followed by roast beef. Brush border with some of egg. 4. Roll remaining sheet of puff pastry to 13 by 11-inch rectangle and place on top. Using tines of fork, seal edges and prick top of pastry. Brush with remaining egg. Bake until puffed and golden, about 15 minutes. Transfer to cutting board and cut into 8 squares. Serve. __________________ Find someone to love today, especially yourself. Eat well and be well! Use your local farmacy! Do more YOGA! Last edited by b_lou_who; 04-16-2012 at 08:40 AM..

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04-15-2012, 10:25 AM	#2
mattsmama Senior LCF Member Join Date: Jun 2011 Location: Sunny SoFla Posts: 608 Gallery: mattsmama Stats: 188/129.2/135 5'8" 42 yo WOE: JUDDD Start Date: JUDDD-11/11 to present (LC-5/11-11/11)	Hey Pat!! Here ya go! Beef Wellington Recipe - Allrecipes.com And to pair? Definitely a deep red, why not a cabernet sauvignon?

04-15-2012, 10:29 AM	#4
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,528 Gallery: Dottie WOE: JUDDD calorie cycling plan	I think whoever made wine "rules" was nutty. Drink what you like with what you like

04-15-2012, 02:19 PM	#9
Kissa Way too much time on my hands! Join Date: Sep 2006 Location: London UK Posts: 16,464 Gallery: Kissa Stats: 184/124/126 5'3" Age 65 WOE: JUDDD/5:2 Start Date: 2001 Atkins -50 2011 JUDDD - 10	My favourite, thanks for reminding me. I love my beef very rare so it is a bit of a challenge, I have to get the pastry vey thin and the oven very hot.

04-15-2012, 10:00 PM	#10
MintQ8 Very Gabby LCF Member!!! Join Date: Jul 2002 Location: Gold Coast, the Land Down Under Posts: 4,169 Gallery: MintQ8 Stats: 264.6/220.2/140 WOE: Paul McKenna's Hypnotic Gastric Bypass Start Date: 23 February 2013	Also, isn't there supposed to be a 'pancake' between the wet and the pastry - stops the pastry becoming soggy. I love it!!!

04-16-2012, 04:56 AM	#11
Horsetrainer110 Blabbermouth!!! Join Date: Nov 2002 Location: on the back of a horse Posts: 5,028 Gallery: Horsetrainer110 Stats: 189/177/140 then we'll see WOE: Atkins Start Date: 1/15/03(then lost 96 lbs) 3/5/12 (now)	I love Beef Wellington!!! I made it once and then fed it to my dogs, and went out for dinner. Mine was abysmal....good luck with yours!

04-16-2012, 05:01 AM	#12
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,528 Gallery: Dottie WOE: JUDDD calorie cycling plan	Vicky if you have the "fillers" at room temp it's not as much an issue. If they're cold (causes condensation) or hot (melts the butter in the pastry) you get soggy.

04-16-2012, 05:10 AM	#13
MintQ8 Very Gabby LCF Member!!! Join Date: Jul 2002 Location: Gold Coast, the Land Down Under Posts: 4,169 Gallery: MintQ8 Stats: 264.6/220.2/140 WOE: Paul McKenna's Hypnotic Gastric Bypass Start Date: 23 February 2013	ah - I don't do the cooking in my house - and don't imagine I'll ever get DH to make me a Beef Wellington - but I'll remember that just in case, I get a sudden urge!! I am so undomesticated!! LOL!

04-16-2012, 04:22 PM	#15
sorenkkg Very Gabby LCF Member!!! Join Date: Nov 2007 Location: Mississauga, ON Posts: 3,584 Gallery: sorenkkg Stats: 2013: 253.4/236.8/160 WOE: JUDDD 2174/435 Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012	I made it for the first time at New Years (just me and DH)-- we'd seen it on TV over the holidays, and I said, oh, I could do that. store bought pastry, and foie gras pate. I did the duxelles (that did take a while), and I believe the whole recipe I used was from epicurious (love their site). Fillet of Beef Wellington Recipe at Epicurious.com I didn't do the larding fat, and it was fine. Soren

04-16-2012, 04:37 PM	#16
MintQ8 Very Gabby LCF Member!!! Join Date: Jul 2002 Location: Gold Coast, the Land Down Under Posts: 4,169 Gallery: MintQ8 Stats: 264.6/220.2/140 WOE: Paul McKenna's Hypnotic Gastric Bypass Start Date: 23 February 2013	can't buy foie gras here in Australia

04-16-2012, 04:46 PM	#17
KeirasMom Blabbermouth!!! Join Date: Nov 2011 Location: Fresno, CA Posts: 7,312 Gallery: KeirasMom Stats: 277.6/155-159/165, 5'9", 40 y.o., Hypothyroid WOE: In Place of a Roadmap Start Date: Maintenance 1/23/13	Can't get foie gras here either. It can be shipped, but who wants mailed liver?

04-16-2012, 04:50 PM	#18
MintQ8 Very Gabby LCF Member!!! Join Date: Jul 2002 Location: Gold Coast, the Land Down Under Posts: 4,169 Gallery: MintQ8 Stats: 264.6/220.2/140 WOE: Paul McKenna's Hypnotic Gastric Bypass Start Date: 23 February 2013	That gave me a good laugh!!