Suffering from the ho hum of the regular meals I cook at home – I came home from the supermarket with a couple of strips of tiny veal schnitzel fillets (not more than a 120 grams each) and a determination to make something different of it. I had the idea of beef wellington in and out of mind for the last few weeks and so decided to give it a try.
I couldn’t find a recipe for it in my library and after searching the net, got a better idea of what its about but I wanted something quicker, easier and more scalable (I almost always cook for just two people and it annoys me that most recipes are for 6 – 8 people and really don’t scale well)…. T’was time to improvise
So here’s Beef Wellington done ‘ne’-way:
Ingredients (per serve):
a small thinly cut beef fillet (100-150 grams)
puff pastry sheet
chard or spinach leaf
tablespoon(ish) of melted butter
approx 2 or 3 tablespoons of pate
salt & pepper
Take a thin Beef fillet (veal schnitzel, minute steak, sandwich steak anything fairly thin – say half to 1 cm and not too tough), tenderize it well, season lightly with salt and pepper and fold it over a small (say 1 x 1 x 2.5 cm) block of tasty cheese. Spread pate, maybe 3 – 5 mm thick, over the top and turn upside down onto a leaf of chard big enough to wrap the folded fillet and then spread more pate on the top before wrapping with the chard.
Parcel the whole thing up in puff pastry (I used one sheet per serve – which was probably too much pastry) folded however you like and paint the whole top surface of the pastry liberally with melted butter. Then bung it in the oven for 20 – 30 minutes on about 170 deg C. Pull it out when its nice and brown.
The whole process shouldn’t take more than a few minutes per serve.
I served it with fresh steamed vege; broccoli, chard and carrots – also home grown. Deep fried thinly sliced potato (which was definitely overkill but added as a backup stodge just in case it didn’t work out so well) and a mushroom gravy.
All in all, it was quite delicious
(ps: first post – might do photos next time )
 I used a tinned Fois Gras Pate that I’d gotten in a food gift hamper thing. Some recipes suggested pureeing up mushrooms in a blender and using the resulting paste instead.
 Similar to Spinach – I grew some of them in my vege patch and just love an excuse to use ‘em
 The chard and cheese weren’t in any of the recipes and could be omitted – I added them because I like them