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Last night I made a toned down version of Beef Wellington. The market had a special last week on beef tenderloin and we had bought a piece that I cut into 3 sections and grilled over charcoal as steaks. The 2 smaller sections we ate but the tail section was bigger so we put it in the fridge. It was quite rare and I had a pie crust left from a pie project and thought I might make something. Yes, the recipe calls for puff pastry but you go with what you have as Rummy said.
Not wanting to go to the time and trouble to make the classic mushroom duxelles I just sliced and browned some mushrooms in a bit of butter and covered the beef with them, wrapped it in some thin sliced prosciutto ham to hold everything in place and then wrapped in the pie crust, sealed it and brushed with an egg wash. Made a decoration with left over pastry crust and baked in an oven at 350 for about 30 minutes until brown.
Tasted great. Had to take a picture!
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