Individual Beef Wellingtons

Instructions

Beef

1. Ensure you make the liver pate one night prior so it has time to refrigerate, or purchase pre-made/chilled liver pate.
2. Place one tablespoon of butter and 1 teaspoon of olive oil in a cast iron skillet and heat to high.
3. Season filets with Montreal steak seasoning.
4. Once the skillet is heated, sear the filets on both sides for 2-3 minutes per side. The meat will be rare. Remove the filets from the skillet and place onto a parchment lined sheet pan.
5. Continue with searing the remaining filets until all are completed. You might need to add more butter and olive oil to the skillet.
6. Once all the filets have cooled, spread approximately ¼” thickness of the liver pate on top of each filet and refrigerate to firm, approximately 20 minutes.
7. Once firm, flip and spread pate on the other side and place back in the refrigerator for 20 more minutes.
8. Preheat the oven to 400° F.
9. While the beef is chilling, prepare the dough. On a clean surface, lay out sheets of pastry dough, floured side down. Cut a small strip of the pastry dough from each sheet. These will be used to wrap the chilled filets and the smaller strip should be used to cut leaves, or another shape, for garnish.
10. Place the puff pastry over the prepared filets, wrap around, and seal it well with water on the bottom.
11. Flip back to the top side and garnish with pastry decoration.
12. Whisk the egg and milk together to make an egg wash. Brush the pastry with the egg wash.
13. Place into the preheated oven for 15-20 minutes or until the puff pastry is golden brown.
14. Remove from the oven and let rest 5-10 minutes before serving.
15. Serve with wine sauce.

Wine Sauce

1. In a medium heavy-bottomed pot, heat vegetable oil over medium high.
2. Add shallots and cook for two minutes then move to edges and add the tomato paste and cook for one minute.
3. Add vinegar and cook just until it evaporates, less than a minute. Scrape the bottom as it dissipates.
4. Add the full bottle of wine along with the thyme sprigs and black pepper. Bring to a boil and reduce until all but one cup of liquid is left.
5. Add beef stock, bring to a boil then lower to a slow simmer and simmer for one hour or until the mixture has reduced to approximately 1 ½ cups of liquid.
6. Strain out and discard any solids and pour the liquid in a glass measuring cup and take a measurement. If it is more than 1 ½ cups, pour into the pan and reduce further until it is between 1 and 1 ½ cups of liquid.
7. Remove from heat and stir in the cold butter. The butter will thicken the sauce.
8. Refrigerate until needed.
9. When reheating the sauce for service, simmer, do not boil.