Ballard Beef WellingtonFeatured by Ballard Lane Wines in the Gold Wine Club.
A simple and quick recipe that packs in a ton of wonderful flavor and will definitely become a staple in your household! Pair this with a Pinot Noir.Yield: 6 - 8
Prep Time: 25 Minutes
Cook Time: 20 Minutes
• 10 oz. shiitake mushrooms, chopped
• 2 Tbs. unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbs. sherry
• Salt and pepper
• 2 sheets puff pastry, thawed
• 8 oz. pate, broken apart
• ¾ lb. deli roast beef
• 2 large eggs
Preheat oven to 450 degrees.
Melt butter in large skillet over medium heat, and add shallots and garlic. Cook until soft. Add mushrooms and cook until browned. Add sherry and season with salt and pepper.
Line baking sheet with parchment, and roll puff pastry dough to cover baking sheet. Spread pate on puff pastry sheet, leaving a half-inch border. Top with mushroom mixture, then the roast beef. Brush egg on edges. Cover the top with final puff pastry sheet. Brush top with egg and pinch to seal the edges. Bake until browned on top, about 20 minutes.
Recipe provided by Ballard Lane Winery.