Tuesday, February 15, 2011

Easy Cheesy Beef Wellington

I made this last night for our Valentine's Day dinner. This is a little extravagant for a normal evening but it's perfect in my opinion for a special occasion. As a fan of the show Hell's Kitchen, I've been wanting to make Beef Wellington since they serve it every night on the show. This turned out to be delicious and an easy version of it.

Adapted from Good Moring America - Sandra Lee of Semi-Home Made
Makes 4 Wellingtons

3/4 lb of Top Chuck Boneless Steak
5oz Box Boursin Semi -soft Shallot & Chive Cheese
1 Sheet of Puff Pastry
1 Cup chopped Mushrooms
1 Cup diced Onions
2 Tsp of Minced Garlic
1 Egg
1 Tsp Water
2 Tbsp I Can't Believe it's not Butter for Cooking and Baking
1 Tbsp Olive Oil
Pam Cooking Spray
S&P to taste
Start by defrosting the puff pastry sheet in the fridge for a few hours or on the counter top for 40 minutes. In a large pan heat the olive oil on high. Season the steak on both sides with S&P. Quickly sear the steak, cooking for 1-2 minutes on each side. Do not over cook the steak, you want it to be rare or medium rare because it will finish cooking while in the puff pastry. Let the steak rest for a few minutes so you maintain the juices and then chop it into pieces. If you have left-over already cooked steak from a previous meal that will work as well.
Preheat the oven to 400 F. On a floured surface roll out the defrosted dough and with a pizza cutter slice into 4 squares. Put a heaping spoonful of the soft cheese in the middle of each square.
Prep all of the veggies. In a large pan over medium heat, melt the margarine. Add the vegetables, S&P to taste and cook for 10 minutes or until tender. Now you can begin to assemble the wellingtons.
On top of the cheese add the pieces of beef, splitting them up evenly over the 4 squares. Next add the vegetables putting a large spoonful on each square over the beef. Break the egg into a small bowl and add the water, mix them together using a fork to create the egg wash. Wipe the egg wash on all four sides of each square one at a time. Save of the rest of your egg wash because you will be using it on the outside of each wellington.
Gently pinch together two opposing ends of the puff pastry square. Next bring the other two sides together and pinch all edges together. Creating 4 little bundles.
 Place all of the wellington bundles in a glass baking dish that has been sprayed with Pam Cooking Spray. Put them in the fridge for 15 minutes. Once they have chilled you can take them out, flip them over so the pinched side is down. Brush the remaining egg wash on the top and sides of each wellington and bake for 25 minutes. The pastry will puff up and become brown and flaky. I served them with a glass of red wine and a side of sauteed asapargus which paired quite nicely.
Enjoy!! - Nicole

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