And you thought I forgot that this was “Le Café” Witteveen.
This was our dinner on Monday night, a recipe I found in America’s Test Kitchen 30-Minute Suppers from 2010. It’s the Quick Beef Wellington.
It’s something I wanted to make for what feels like years. And I finally convinced Tina to try it.
The recipe seems like it would be disgusting. There’s pâté (not silly pâté like that old SNL commercial. Real pâté). And the beef is deli roast beef. How can this be good?
Well, it’s good because ATK is badass.
The recipe is below the fold. And if you make it, be sure to check in and let me know how it turned out.
- 10 Ounces cremini mushroom, broken into rough bits
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 tablespoons dry sherry
- salt and pepper
- 2 (9.5 by 9″) sheets puff pastry, thawed in the refrigerator over night.
- 6 ounces smooth pâté, mashed slightly with a fork
- 1/2 lb deli-sliced roast beef
- 1 large egg, beaten
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse mushrooms in food processor until fine, about 10 pulses. Melt butter in large skillet over medium-high heat. Cook shallot until soft, about 1 minute. Add mushrooms and cook until lightly golden, about 8 minutes. Add sherry and cook until dry, about 1 minute. Season with salt and pepper.
2. Line baking sheet with parchment paper. Unfold 1 sheet of pastry onto lightly floured work surface. Using rolling pin, roll sheet out to 13 by 11-inch rectangle and place on prepared baking sheet.
3. Using rubber spatula, spread pâté over puff pastry sheet, leaving 1-inch border on all sides. Top pâté with mushroom mixture, followed by roast beef. Brush border with some of egg.
4. Roll remaining sheet of puff pastry to 13 by 11-inch rectangle and place on top. Using tines of fork, seal edges and prick top of pastry. Brush with remaining egg. Bake until puffed and golden, about 15 minutes. Transfer to cutting board and cut into 8 squares. Serve.