30 by 30 (give or take a few weeks): Beef Wellington


Tomorrow’s THE DAY.  The big 3-0.  The day that seemed forever away when I was busy hanging Blur posters in my bedroom, watching Matt Pinfield host 120 Minutes in my basement, and eating chicken fajitas at Chili’s all the damn time.

It’s here. (Almost.)

I still miss my Blur poster (with the dreamy Damon Albarn) and 120 Minutes is apparently coming back. The Chili’s dining? Ehh…not so much.

So, how did I fare on my list? Well, I made 27 of the things (although I’ve only blogged 26 so far). Obviously, I didn’t quite make it. But, I do plan on making those three final things (the Greek pastry kok, tres leches cake, and ceviche) very soon. Probably by the time I am 30.25 years old. 😉 I guess now I can say I’m in my “early” thirties, vs. being in my “late” twenties. That’s…something.

My 31×31 list consists of 1 thing: pounds. That would be 31 pounds to lose (many of which were a direct result of the 30×30 list, I’m certain).

Beef wellington is actually something I’d never eaten before, let alone made. I’m kind of a steak-is-good-as-is-and-does-not-need-accouterments kinda gal. That said, there is pretty much no way that something wrapped in puff pastry can’t be good – let alone when that thing includes mushrooms in addition to steak.

I decided to make this for Tom’s (also 30th) birthday. (We’ll be going out for mine.) I didn’t want to deal with an entire beef tenderloin roast, so I decided to make individual beef wellingtons with steaks.

I was worried about the filet overcooking by the time the puff pastry finished baking, and I was (sadly) right about that. I’m a medium-rare girl to the core, and this turned out more medium-well. Thankfully, the filet I bought were really, really good.  They were, as Linda Richman would say, like buttah! So, despite them not being nice and pink, they were still super tender and delicious.  In fact, we didn’t even need a knife to cut them. That said, if trying to make them more rare, I would roll the pastry a little thinner and buy thicker steaks. Also, keep a closer eye on it because I’m sure mine could have come out a few minutes earlier.

Tom declared this “the best Hot Pocket [he’s] ever eaten.” Sigh. Men.


Individual Beef Wellingtons

Adapted from Tyler Florence

6 oz. button mushrooms
1 small shallot, peeled and roughly chopped
2 cloves garlic, chopped
1 small sprig thyme (leaves only)
1/2 Tbsp. butter
1/2 Tbsp. olive oil, plus additional for searing steaks
1/2 sheet of puff pastry (1/4 of the box), thawed
2 filet mignon steaks, about 6 oz. each
2 tsp. dijon mustard
1 egg, beaten
coarse sea salt, for topping

Preheat the oven to 425.

Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.

Add butter and olive oil to a sauté pan and set over medium heat. Add the mushroom mixture and sauté for 8-10 minutes, or until most of the liquid has evaporated.  Season with salt and pepper and set aside to cool.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness, or until it’s big enough to wrap around the two filet.  Cut into 2 squares.  Poke the puff pastry here and there with a fork.

Rub the filet with a little olive oil and season with salt and pepper.  Heat a skillet over medium-high until very hot. Then, place the filets in the pan and cook for 1 minute, flip, and cook for another minute.

Spread 1 tsp. of the dijon onto a square of puff pastry.  Top with 1/2 the mushroom mixture, and then with 1 seared steak.  Brush the outer edge of the puff pastry with the egg and then fold the pastry over the filet (sort of like wrapping a gift). Seal and place seam-side down. Brush the top with the egg, and then sprinkle with sea salt.  Repeat the process for the second filet.

Bake until pastry is golden and steak is done to your liking, 15-20 minutes.

30 by 30 (give or take a few weeks): Beef Wellington