Individual Beef Wellingtons

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First.  You will need a nice chateau briand. (or a couple, depending on how many people you are serving and how much beef you think they will be comfortable eating at one time)

Second.  You will need some pate.  Any liver pate will do nicely but goose liver pate is the ultimate treat.  One or two tablespoons per portion of beef will do nicely.

Third.  You will need some phylo pastry.  This is sold in the frozen pastry section of your grocery store.  Thaw before using.

Plus... some dry red wine, some crushed garlic, some fresh basil leaves, about ╝ cup melted butter, some salt and some fresh ground pepper.

Cut the chateau briand into serving size portions.  Set the portions in some wine and put it aside while you fiddle with the phylo pastry.

Unroll the phylo and carefully peel off one sheet. Brush with melted butter and layer another sheet on top of the first.  Cut the pastry to 2 inches larger than the width of the beef portions, leaving the full length of the pastry for rolling. (You will have a long rectangle). Remember to keep the phylo covered with a damp cloth so it won't dry out.  (Once it starts to dry out, and it happens fast, it is impossible to work with). 

Place one beef portion on the cut sheet of phylo about 2 inches from the end, spread liberally with pate, (Optional: lay a basil leaf on top of the pate), sprinkle with salt and pepper and roll the beef up, cigar style.  Moisten both ends with a little milk and pinch them together well. Brush with butter and lay on a greased baking sheet. 

Do each portion separately so that the phylo you are working with does not dry out.  Once you have all of your portions rolled and placed on a greased rack, bake in a 325 degree oven for about 30 minutes.  Less if you like your meat rare, more if you like it well done.

It's always fun to use the left over phylo to decorate the wellingtons.  You can layer it to a thickness of 4 and cut it into shapes with a cookie cutter.  These shapes can be "glued" to the top of the wellingtons with a touch of milk.

 

O.K....... lets get fancy-shmansy.  This is an easier way to have beef wellington.  It won't fall apart on you when you try to cut it into serving pieces since you just have to plop the whole thing onto someone's plate...as they applaud your culinary prowess and fall madly in love with (or in envy of) you.

I made up this recipe for Christmas dinner a few years back.  It was a great hit and a nice change from turkey.

Preheat Oven To: 325

Serve With:  Dry red wine, consume soup or escargot, mixed vegetable sautÚ or minted peas, festive spaghetti squash and fresh white baguette.