Recipe

Elaines Economical Beef Wellington Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year ago This makes a wonderfully tasty, tender Beef Wellington, without the expense of the higher-priced beef. Using bacon instead of the expensive Prosciutto, this dish is easy to prepare, and costs much less. You may also sub the Portobello mushrooms with... More Prep:40m Cook:25m Servings:2	Chefelaine
	easy economical delicious

marinating

making the pastry

puff pastry

lay out bacon

mushrooms on bacon

mushrooms cooking

mustard on beef

wrapped roll

mushrooms cooked

starting pastry

stir fried veg

chilled roll

ready to bake!

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Ingredients

½ lb marinating steak, lean

1 lb Portobello mushrooms

English Mustard

8 strips bacon

2 ½ cups vanilla fortified soy milk

plastic wrap

puff pastry

2 eggs for wash

Directions

Make the puff pastry:

8 oz cake and pastry flour

4 ounces butter, softened

½ tsp salt

3 drops lemon juice

water to work the dough

Combine the flour, salt, and butter, and mix well

Add the lemon juice

Add in just enough cold water to make the dough workable.

Stir until the dough begins to come away cleanly from the sides of the bowl.

Cover and refrigerate 5 minutes, then:

Roll out the dough gently on lightly floured work surface.

Turn, re-roll; turn, re-roll.

Flatten and cover with plastic until ready to use.

If not using within ½ hour, refrigerate

===================================

The meat prep:

Marinate the beef in the soy milk for at least one hour.

*****The soy milk helps tenderize the meat, and the vanilla fortification intensifies the flavor of the beef without imparting a vanilla flavor to it.

Turn the meat once while marinating.

***** KEEP the marinade for sauce.

===================================

When ready, assemble all ingredients:

The Portobello mushrooms---- chop finely by hand, or use food processor

Place in a DRY frying pan, over medium-high heat.

Brown until the mushrooms are rich and dark in color.

Pour off excess water.

Reserve

Lay out plastic sheeting.

Place the bacon strips on the plastic.

Coat the bacon well with mushroom mixture

Coat the beef with the English mustard

Using the plastic, roll it up into a tidy looking package, and twist the ends to tighten and seal.

Refrigerate 20 –30 minutes.

===================================

The Egg Wash:

Beat the egg, and…

Remove the pastry from the refrigerator; lay out on working surface.

Apply the beef right in the center of the pastry.

Brush the edges of the pastry around the beef well with egg wash

Fold and roll the pastry to make a nice neat package, cutting off excess pastry, and tucking in the ends

Coat with egg wash well.

Score the pastry in whatever design you like for presentation appeal

Bake in preheated oven at 350*F until golden brown.

===================================

The SAUCE:

Take the reserved soy milk, and place in saucepan over LOW heat.

Add enough rice flour to thicken a little (it will thicken more on cooking)

Add 1 tbsp butter

Add 1-2 tbsp Worcestershire sauce.

NOTE:

This sauce WILL taste of vanilla, so should be used sparingly.If you prefer not to use the vanilla fortified soy milk, use regular soy milk for the sauce, and the vanilla fortified only for marinating

If you prefer n

Cook, stirring constantly, until the sauce is thickened enough to pour

generously, but not watery.

It should look like a fine gravy.

===================================

Served with asparagus and carrots, stir-fried peppers…… this makes a delicious, affordable, and highly attractive main dish!

ENJOY!

NOTE:

I am making this today, and pictures of the entire process will be posted.

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Comments

donman 1 year ago said:
Sounds good chief :)

cookingforfun 1 year ago said:
A keeper for sure, thanks. 5 from me
Arthur

juels 1 year ago said:
Very nice! I like it the way you gave so many cheaper alternatives! Another keeper for me.

lanacountry 1 year ago said:
YUMMMMMMMMMMERS..where is mine? :()55555

lanacountry 1 year ago said:
GREAT pictures..some not showing..this is talent!! WOW!!

linspj 1 year ago said:
Elaine...wow! First, great photos...second, perfect directions. I am keeping to try soon.
You are the chef for sure! I am learning some new tips all the time. High 5 Have a great weekend...Lin