Poorman’s Beef Wellington

This is another Lynne Curry “Pure Beef” inspired recipe. As our tenderloin’s are always sought after by our customers we never seem to have one on hand. However you really don’t miss it in this outstanding recipe. This is a perfect dinner party meal or just a spoil yourself delicious dinner. Prepare these single serving Wellington’s a day ahead, refrigerate and bake the next day if you are looking to minimize day of prep. I find myself thinking about when we should have them next….or if a modification of this should become our standard meatloaf recipe?

Ingredients:

Mushroom Duxelle:

3 strips of bacon chopped

1 large shallot chopped

3 cups sliced crimini or brown mushrooms

3 cloves garlic minced

1/3 cup red wine

1/2 tsp salt

3 tbsp cream (optional)

1/4 cup fresh parsley chopped

Meatloaf:

1/2 cup rolled oats

2 lbs lean ground beef

3 eggs

2 tbsp dijon mustard

2 tsp fresh chopped thyme

1/2 cup beef stock or bone broth

1 tsp salt

1/2 tsp fresh cracked pepper

1/4 tsp fresh ground nutmeg

1 (450 g) package frozen puff pastry (2 sheets)

Directions:

• To prepare the mushroom duxelle on a medium low pan slowly fry the bacon til brown. Remove the bacon and all by 1-2 tbsp of bacon far. Now add the chopped shallot, fry for a minute then add mushrooms. Stir fry for a few minutes til beginning to brown. Now add the wine, salt and garlic and let simmer and reduce for roughly 5 minutes. Add back the bacon and parsley, stir in cream and move to a bowl to cool. Refrigerate until completely cool.

• Now make your meatloaves by combining beef, oats, stock, 2 eggs, thyme, nutmeg, mustard, salt and pepper. Mix well with your hands until everything is fully incorporated. Now split into 8 equal sized rounds. You can use a ramekin or mini loaf pan if desired to form.

• Roll out your pastry on a floured surface to a large square and cut each square into 4 equal squares. Scoop about 2 tbsp of mushroom duxelle onto the middle of each pastry square, then place a mini meatloaf on top of each. Prepare an egg was with the third egg and a couple tsp of water. Now fold and pinch the corner of the pastry around the beef. Brush the egg wash on seams and pinch to enclose. Flip each wellington seam side down on a piece of parchment on a baking sheet. Brush the tops with the egg wash and cut a small X in the middle of each wellington. This should now chill for minimum 30 minutes or up to a day.

• Preheat the oven to 400 with the rack in the centre of the oven.

• Bake until loaves are dark golden and an internal thermometer reads 150 degrees. Remove from oven and rest for 15 minutes.

  Serve with a simple salad, and more dijon mustard or sweet tomato chutney on the side.