Saturday, December 01, 2007

Another one for company

I think it must have something to do with the holidays, but I've been trying out lots of meals that would be great for company.

There are two qualifications I have for "company food"

1) It should be easy to make
2) It shouldn't look like it was

Of course, taste is important, but that's true of meals I make even when its just for us.

Beef Wellington Pockets are a great company meal because they're so easy to make and looks super fancy. It's the puff pastry. It makes everything look better. Golden pastry pockets - what's not to like? I especially like that they're individualized servings which means everyone gets the perfect amount and gets to eat at the same time - another important factor of company food.

Jon took one bite of this and didn't even finish chewing before I got a thumbs up. It really was oh so good! It definitely will be served again when I'm trying to impress....maybe for the inlaws?????

Beef Wellington Pockets

2 tbsp. Butter

8 oz. fresh mushrooms

1 minced shallot

1/2 tsp. chopped fresh parsley

5 oz. coarsely grated Gruyere cheese

8 oz. julienned rare roast beef (I use the precooked one from trader joes)

2 tbsp. prepared horseradish

2 sheets puff pastry

1 egg, beaten with 1 tsp. water


1/4 cup sour cream

2 Tbsp prepared horseradish

1 clove minced garlic


1) Preheat oven to 425 degrees. Melt butter in large skillet over medium high heat.

2) Add mushrooms, shallots, and parsley. Saute 3-4 minutes. Remove from heat and let cool. Drain well.

3) Lightly grease rimmed large baking sheet. Toss cheese, beef, horseradish, and mushroom mixture in large bowl to blend. Divide mixture into 6 portions.

4) Place 1 sheet of puff pastry on work surface. Cut into 3 even strips. Spoon 1 portion of filling mixture into center of each strip. Fold up sides on pastry, pinching to seal (do not compress filling).

5) Transfer to prepared baking sheet. Repeat with remaining puff pastry sheet.

6) Brush pastry with beaten egg mixture. Bake until puffed and golden, about 20 minutes.

7) Meanwhile, prepare sauce: Combine sour cream, horseradish, and garlic; blend well.

1 comment:

  1. I can't believe those are "easy" to make! Looks so good!

    The only beef wellington I've ever had was cooked by the blue team on Hell's Kitchen. I thought it was delicious. Too bad we didn't get on the air because we were such pleasant patrons.