Beef Wellington

Typically Beef Wellington is a combination of beef tenderloin, foie gras & duxelles pate' & prosciutto wrapped and baked in pastry. That’s just a fancy way to say a prime cut of beef with a duck or goose liver and mushroom pate with ham. Since I am grossed out, for lack of a better term, by liver of any kind I have chosen to substitute foie gras pate' with a mixture of pesto mashed potatoes.

Ingredients

2 – 6 to 8 oz Filet Mignon, 1 ½ to 2 inches thick

½ cup Worcestershire

½ cup Cabernet

2 tbsp olive oil

1 ½ cups mashed potatoes mixed with ½ cup pesto, cooled

4 slices Prosciutto

4  sheets puff pastry or Phyllo Dough

1 egg, beaten mixed with ¼ cup water

Salt & Pepper

Place steak in a shallow baking dish

Mix Worcestershire with cabernet and pour over steak. Cover and refrigerate for a ½ hour.

Heat oil in a medium skillet over medium heat.

Sear steaks on both sides until brown. Brush with mustard and set aside

Place a 10 x 10 piece of plastic wrap on counter top layer with 2 slices of Prosciutto, ½ of potato mixture, and 1 filet

Roll up ingredients until beef is completely covered.

Wrap tightly with plastic wrap and refrigerate for a ½ hour.

Repeat for second filet.

On a lightly floured surface, unroll 2 sheets of pastry on a floured surface.  Place steak roll in center. Brush all uncovered areas of dough with egg wash. Fold dough over steak roll.

Grease and flour a shallow baking dish. Place wellington seam side down.

Baste top of pastry with egg wash and refrigerate for a ½ hour.

Remove from fridge and bake for a ½ hour or until a golden brown, for a steak cooked medium.