Wow your guests this Purim holiday with this dish- a beautifully golden puff pastry that encases tender meat draped with a savory mushroom wine sauce. With Purim arriving in less then a week mishloach manos are getting packed and meals are being planned. This might just be the perfect dish to serve at your meal.
I feel like I've mastered quite a few difficult dishes in the process of figuring out how to cook and with my food blogging but meat is something I've always felt I've had trouble with. A well cooked piece of meat usually has a nice sear on the outside and a perfect soft moist flavorful inside. I've cooked many meat dishes over the years and I have to say they were never really horrible they just weren't amazing like this one which was just so unbelievably good. I've mentioned it before but ever since having my gall bladder removed when I was 18 I haven't been such a fan of meat as it just doesn't settle well with my stomach. So I just avoid eating it all together besides for a taste here and there. This dish was one I just couldn't avoid- it was that good! I think with each time I cook a piece of meat the better I get at it. Through reading and following recipes I have finally learnt some fairly simple techniques. If you are like that as well ta good shortcut is to use a slow cooker until you get the hang of it (which is what I did) and then reading and practicing will be the next best step to getting perfectly cooked meat.
I served this with a side of spicy roasted green beans which worked quite well.
Individual Beef Wellingtons with Mushroom Sauce
6 Pieces of Club Steak
Salt and Pepper
4 Tablespoons of Margarine Divided
6 Frozen Squares of Puff Pastry Dough, Thawed
1 Egg Lightly Beaten
1 Package Fresh White Mushrooms
1-2 Shallots Chopped Small
2 Tablespoons Corn Starch
1 Cup Water Mixed with 1 Teaspoon Beef Consomme
3 Tablespoons Red Cooking Wine
1 Teaspoon Dry Parsley Spice or 2 Teaspoons Fresh Parsley
1. In a large skillet melt down 3 tablespoons of margarine. Generously season with salt and pepper and then drop in a piece of steak at a time and brown for 2-3 minutes on each side. Then remove to a dish and keep warm.
2. On a lightly floured surface, roll each puff pastry sheet into a 7 inch square. Place a piece of steak in the center of each square. Lightly brush the pastry edges with water and bring the opposite corners up over the steak, pinching seams to seal tightly. Then cut four small slits in the top of the pastry with a sharp knife sinking into the meat a little as well.
3.Place each piece of dough wrapped meat into a 9x13 pan that has been sprayed with a non stick oil spray or is lined with parchment paper and brush each piece with egg wash.
4. Bake at 400 degrees for 25-30 minutes or until pastry is golden brown and meat has reached desired doneness ( for medium-rare a meat thermometer should read 145 degrees, for medium it should read 160 degrees, for well done it should read 170 degrees)
5. Meanwhile, prepare the mushroom sauce in the same skillet. Saute' the mushrooms and shallots in the last two tablespoons of margarine for 3-5 minutes or until tender. Combine the beef consomme mix with the water and stir to dissolve. Add the corn starch to the beef consomme mixture and stir till smooth. Then add that mixture to the mushrooms in the pan. Bring it to a boil and cook stirring for 2 minutes or until the sauce has thickened. Now add the wine and parsley and cook 2-3 minutes longer.
6. Remove the wellingtons from the oven and allow them to cool for a moment before slicing them down the middle. Spoon the mushroom sauce over the top and serve.
Hope your Purim planning is going very smoothly!
Thanks for stopping in! Have a lovely day!
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