Elaines Economical Beef Wellington |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This makes a wonderfully tasty, tender Beef Wellington, without the expense of the higher-priced beef. Using bacon instead of the expensive Prosciutto, this dish is easy to prepare, and costs much less. You may also sub the Portobello mushrooms with regular mushrooms if you don’t want to pay the price for the portobellos. Read more . It costs YOU less, but nothing in place of FLAVOR! I do NOT recommend subbing butter with margarine, as this tends to toughen the pastry, and it does not rise as nicely. Ingredients:
1/2 lb marinating steak, lean |
1 lb portobello mushrooms |
english mustard |
8 strips bacon |
2 1/2 cups vanilla fortified soy milk |
plastic wrap |
puff pastry |
2 eggs for wash |
Directions:
1. Make the puff pastry:
2. 8 oz cake and pastry flour
3. 4 ounces butter, softened
4. 1/2 tsp salt
5. 3 drops lemon juice
6. water to work the dough
7. Combine the flour, salt, and butter, and mix well
8. Add the lemon juice
9. Add in just enough cold water to make the dough workable.
10. Stir until the dough begins to come away cleanly from the sides of the bowl.
11. Cover and refrigerate 5 minutes, then:
12. Roll out the dough gently on lightly floured work surface.
13. Turn, re-roll; turn, re-roll.
14. Flatten and cover with plastic until ready to use.
15. If not using within 1/2 hour, refrigerate
16. ===================================
17. The meat prep:
18. Marinate the beef in the soy milk for at least one hour.
19. *****The soy milk helps tenderize the meat, and the vanilla fortification intensifies the flavor of the beef without imparting a vanilla flavor to it.
20. Turn the meat once while marinating.
21. ***** KEEP the marinade for sauce.
22. ===================================
23. When ready, assemble all ingredients:
24. The Portobello mushrooms- chop finely by hand, or use food processor
25. Place in a DRY frying pan, over medium-high heat.
26. Brown until the mushrooms are rich and dark in color.
27. Pour off excess water.
28. Reserve
29. Lay out plastic sheeting.
30. Place the bacon strips on the plastic.
31. Coat the bacon well with mushroom mixture
32. Coat the beef with the English mustard
33. Using the plastic, roll it up into a tidy looking package, and twist the ends to tighten and seal.
34. Refrigerate 20 –30 minutes.
35. ===================================
36. The Egg Wash:
37. Beat the egg, and…
38. Remove the pastry from the refrigerator; lay out on working surface.
39. Apply the beef right in the center of the pastry.
40. Brush the edges of the pastry around the beef well with egg wash
41. Fold and roll the pastry to make a nice neat package, cutting off excess pastry, and tucking in the ends
42. Coat with egg wash well.
43. Score the pastry in whatever design you like for presentation appeal
44. Bake in preheated oven at 350*F until golden brown.
45. ===================================
46. The SAUCE:
47. Take the reserved soy milk, and place in saucepan over LOW heat.
48. Add enough rice flour to thicken a little (it will thicken more on cooking)
49. Add 1 tbsp butter
50. Add 1-2 tbsp Worcestershire sauce.
51. NOTE:
52. This sauce WILL taste of vanilla, so should be used sparingly.If you prefer not to use the vanilla fortified soy milk, use regular soy milk for the sauce, and the vanilla fortified only for marinating
53. If you prefer n
54. Cook, stirring constantly, until the sauce is thickened enough to pour
55. generously, but not watery.
56. It should look like a fine gravy.
57. ===================================
58. Served with asparagus and carrots, stir-fried peppers…… this makes a delicious, affordable, and highly attractive main dish!
59. ENJOY!
60. NOTE:
61. I am making this today, and pictures of the entire process will be posted.
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