Individual Beef Wellington are impressive and make a really very easy yet elegant Sunday Brunch. Perfect for a cold snowy Sunday late morning/early afternoon Brunch. Served with a glass of champagne (and use your imagination for desert).
4 (4 ounce) filet of beef
1 garlic clove, halved
salt and pepper
1⁄4 cup butter
4 tablespoons brandy
1⁄2 cup fresh mushrooms, finely minced
1 (4 ounce) can liver pate
1⁄4 cup onion, minced
6 large mushrooms, sliced
3 tablespoons flour
1⁄2 cup red wine
1 (10 1/2 ounce) can beef broth, undiluted
1 bay leaf
salt and pepper
1 teaspoon Worcestershire sauce
1 pkg, defrosted (or pastry dough, enough for a 2 crust pie)
1 egg, beaten
- BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don’t flame the brandy). Remove filets and chill.
- In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
- MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
- PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
- Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don’t skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine’s Day.
- Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.