I am taking a little poetic license here and this beef dish is really "beef in the style of Wellington". Beef Wellington is typically a beef tenderloin, wrapped in a combination of pate and sautéed mushrooms and then wrapped in puff pastry. The original of the dish can be pretty high up on the "things to be eaten infrequently" list, with one recipe I found online having 744 calories and 57.2g of fat per serve. This version is just as good and won't result in you needing your cardiologist on speed dial.
24 oz beef tenderloin 1 cup mushroom pate (see recipe below) 1 small onion, very finely chopped 1 clove garlic, crushed 2 cups finely sliced mushrooms 1 cup red wine 2 cups beef stock pinch sugar Butter flavoured spray 5 fillo pastry sheets
Preheat the oven to 400 degrees. Spray a baking dish with a little butter flavoured spray. Add the beef to the dish and cook for 10 minutes. Remove the beef and sat aside to cool. Add the beef stock to the baking dish to deglaze the pan, set aside. Increase the heat to 425. In a non stick pan sauté the onions until just transparent, two to three minutes. Add the mushrooms and continue to cook until just wilted, about five minutes. Take the first sheet of fillo pastry and spray with a little butter flavoured spray. Top with another piece of fillo and repeat the process with the remaining sheets. Lay the fillet on the edge of the fillo and spread the mushroom pate over all sides. Top the beef with the satueed mushrooms and roll in the fillo pastry. Bake the beef for 15 minutes or until the pastry is golden brown. Note - As "rules" go, Beef Wellington should be served no more than medium rare and this is what 15 minutes cooking time will give you. This is great if you like beef like that, but if not, cook it a little longer, or don't let to beef cool after it's initial cooking. Put the beef stock, red wine and sugar in a pan and simmer until thickened. Do remember you are making a glaze, not a sauce, so you will only serve a couple of tablespoons per person, don't worry, it's enough. Slice the beef and serve with the glaze.
8 oz chopped mushrooms (play around with different types to give you a slightly different flavour) 2 cloves garlic, crushed 1 teaspoon light butter 1/4 cup canned chick peas, drained 1/4 teaspoon old bay seasoning 2 tablespoons fat free sour cream pinch of salt 1 tablespoon dry sherry 1/4 cup chicken or vegetable stock
Sauté the garlic in the butter until just transparent. Add the mushrooms and continue to cook until just wilted, around five minutes. Add the mushrooms, chick peas, sour cream and salt to a food processor and pulse until the mixture is well puree. In a small saucepan over medium heat, combine the sherry and chicken stock and reduce to one teaspoon. Combine the mushroom mixture with the reduced stock and mix well. Put the mixture into a one cup ramekin and chill in the refrigerator for at least two hours before using or serving.