By: Jamie Geller
Make this Sukkot table even classier with Jamie Geller’s beef wellington in individual pouches and a vegan pate that compliments it beautifully. You can use any tender cut of meat, as long as it is thick enough to make sure it doesn’t get overcooked and stays pink in the middle.
Prep time: 25 min
Cook Time: 20 min
4 (6-ounce) thickly cut beef steaks (London broil or mignon steaks)
1 pound Tnuva’s Rolled Puff Pastry Dough, defrosted
2 egg whites
10 ounces white button mushrooms, stemmed and finely chopped
2 tbsp. minced shallots
½ tsp. minced garlic
2 tbsp. olive oil
2½ tbsp. dry white wine
1 ¼ tsp. salt
½ tsp. black pepper and a pinch of white pepper
1 tbsp. fresh thyme
½ cup vegan pate
Preheat the oven to 425°F. Line a baking pan with parchment paper and set aside.
1. Season both sides of each fillet with ¼ tsp. salt and black pepper.
2. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the fillets and sear for 1 min. on each side for medium-rare. Transfer to a plate to cool.
3. Bring the skillet back over high heat and add another tbsp. oil. Add shallots and garlic, and cook for 30 sec., add mushrooms, salt, white pepper and thyme. Reduce the heat to medium and cook until the liquid has evaporated and the mushrooms begin to caramelize (10-12 min.). Add wine and cook until all the liquid has evaporated. Remove from the heat and let cool before using.
4. On a lightly floured surface, cut Tnuva’s rolled puff pastry into 4 (7-inch) squares.
5. Spread 1/4 of the mushroom mixture on top of each fillet and top it with a large spoonful of vegan pate. Place one fillet (mushroom side down) in the center of a puff pastry square. Using a pastry brush, paint the inside edges of the pastry with egg wash. Fold the pastry and press the edges to seal. Place seam-side down on the baking sheet. Brush the egg wash over the tops and sides and bake until golden brown, about 20 min. Remove from the oven and let rest for 10 min. before serving.