While these do take a bit of work, you will be rewarded with each bite of these delicious Wellingtons. I usually do these as a labor of love on special occasions like New Year’s Eve or an Anniversary. They also work well for a special dinner for 2. Just add candlelight, and a salad. A great pairing is my Winter Arugula Pear Salad. It makes for a really good dinning experience. Add a decadent desert and anyone dinning will be very impressed. See Loaded Brownie recipe.
- 3 packages frozen puff pastry, Pepperidge Farm brand
- Flour for rolling
- 2 eggs Whisked with 2 Tbsp water
- 1 – 8oz pkg Baby Bellas chopped
- 6 Tbs. olive oil; more for cooking
- 2 cloves garlic, minced
- 1/2 tsp. thyme
- 1/2 tsp. Rosemary
- Salt and Black pepper to taste
- 4 Tbs. unsalted butter
- 3 medium onions thinly sliced
- 1/2 cup red wine
- Salt and Black pepper
Spinach and Blue Cheese
- 2 – 10oz pkg fresh spinach blanched
- Pinch Black pepper (optional)
- 2 Tbs. unsalted butter
- Crumbled Blue cheese about 6 oz
For the Steaks
- 4 – 7oz Ribeye or Eye of Round steaks
- Salt and Black pepper
- About 4 Tbsp butter, more as needed
- Roll out and cut the pastry—Roll out each pastry sheets to about 3/16-inch thick, with a sharp knife, cut out a 9-inch round. From the scraps, cut out leaves or other shapes to use as decoration. Layer the pastry rounds (and the decorations) between pieces of waxed paper or parchment, lay on baking sheet and store in freezer until ready to assemble.
- Cook the mushrooms—In a bowl, toss the chopped Baby Bellas with olive oil, garlic, thyme, and rosemary; cover and marinate in the refrigerator for at least 2 hours overnight is better. Heat a heavy skillet over medium-high heat, add a thin film of oil, and sear mushrooms until they’ve softened and browned, about 5 minutes. Transfer them to paper towels. When cool, set aside till ready to use.
- Caramelize the onions— Melt butter, add the onions, cooking over medium heat, slowly, stirring occasionally, until well browned, and soft, about 20 minutes. Add the wine and cook until the pan is dry. Set aside to cool. Put the cooled onions in a bowl; cover and refrigerate.
- Prepare the spinach and cheese
- Wash spinach well and remove any stems. Prepare an ice-water bath. Put half of the spinach in a large sauté pan with a touch of water, and 1 Tbs. of the butter. Cook over medium-high heat, until justbwilted and immediately put it in the water bath to shock the color and stop the cooking. Scoop it from the ice water and put it in a colander to drain. Squeeze the spinach, in a clean kitchen towel, as much as you can and set it aside on paper towels to continue draining. Repeat with the remaining spinach. Cover with plastic and refrigerate. Stir in blue cheese, salt and Black pepper.
- Cover and refrigerate until ready to assemble.
- Sear Steaks—Season each portion of meat with salt and pepper. Rub the seasoning into the meat to keep it in place. Add butter and dash of olive oil to a heavy sauté pan. Sear the steaks over high heat for 2 minutes on each side until brown and crisp on the outside. Be sure your pan is very hot for searing the meat. Do not overcook it, or crowd the pan. It will cause the meat to steam instead of sear. (Check the sides to be sure the filets are still red in the middle.) Work in batches if needed. Refrigerate until ready to use, up to 24 hours.
Searing the steaks makes for a nice crust but a still-red center—once wrapped in pastry and baked, they’ll cook to medium rare.
Some Assembly Required
- Arrange your mushrooms, onions, spinach, and steaks within easy reach. Divide mushrooms, onions into four portions. Spinach into 8 portions.
- Make sure the caramelized onions are well drained (they tend to collect liquid as they sit).
- Cover a large rimmed baking sheet (that fits in your freezer) with kitchen parchment or silicon baking mat.
- Have a ruler, a small sharp knife, a pastry brush, and the egg wash on hand. Lightly flour one area to lay pastry, (the cooler the area the better).
- Pull a pastry round from the freezer and lay on the floured surface. Working quickly lightly score a 4×3-inch rectangle in the center of the round; don’t cut through the pastry. Extend the lines of the rectangle and cut out the corners of the round created by the line extensions, leaving a cross of pastry with a 4×3-inch center.
Cut a cross shape out of the pastry round. Save the scraps to cut out decorations.
- Spread Spinach in thin layer on the rectangle of pastry. Follow with a layer of onions, the steak, a layer of mushrooms and second layer of spinach. Spread each layer as evenly as possible. Brush a light coating of the egg wash on each of the four panels of dough.
- Check to be sure that the pastry is now pliable enough to fold without breaking (wait a minute or two if necessary). Fold up the longer sides first and then the end Fold each side panel onto the top, stretching the dough a bit if necessary to make the ends meet, or slightly overlapping if necessary. Follow suit with the top and bottom panels. Seal the panels together by pressing in the top panel where it meets the bottom panel and by pinching each of the four sides together where the panels meet. It’s important that pastry iswell sealed so the juices don’t leak out.
- Hold upright in your hands, securing all the seals and smoothing any rough spots to make the package into a neat, rounded block. Set it seam side down and gently press the top and sides to make them as even all the way around as possible. Brush the top and all sides with egg wash. If desired puut decorations on top and brush with egg wash. Set the Wellingtons on the lined baking sheet. Set in freezer to set and chill the pastry. Repeat with the 5 remaining Wellingtons, adding each to the pan in the freezer as you go. Allow 1 hour in freezer.
Cook the Wellingtons:
- Heat the oven to 400°F. Make another egg wash. Remove the Wellingtons from the freezer (do not thaw) and brush them with a fresh coat of egg wash. Cook for 20 minutes. Reduce the heat to 350°F and cook another 35 to 40 minutes. Set them aside to rest for no longer than 10 minutes. Serve immediately.
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