1 Tbsp. EVOO, plus more for drizzling
2 Tbsp. butter
1/2 lb. button mushrooms, wiped clean and finely chopped
1 red onion, finely chopped
3-4 sprigs of fresh thyme, leaves removed and finely chopped
Salt/Pepper
1/4 cup dry sherry (a couple of splashes)
8 oz. mousse pate
1 sheet frozen puff pastry dough
All-Purpose flour
1 egg, lightly beaten with a splash of water
4 plum tomatoes, halved lengthwise
1 bundle of broccoli or broccolini, trimmed and sliced into florets or spears
3 garlic cloves, finely chopped
Bring the steaks to room temperature.
Preheat the oven to 425 degrees.
Heat the EVOO and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3-4 min., then add the onion, thyme, and salt & pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushroom mixture from the heat and let cool.
Drizzle the steaks with EVOO to coat and season with salt & pepper. Heat a skillet over high heat. Add the steaks to a very hot pan and caramelize it for 2 min. on each side.
Cut the pate into 4 pieces (2 oz. each). Open the puff pastry sheet and cut into 4 squares. Roll out each of the the puff pastry squares (to a 7 in square) on a lightly floured surface.
On each of the puff pastry squares, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of the pate and 1 steak. Wrap the dough up and over the meat and carefully turn over so the sealed pastry remains on the bottom. Make an X slit in each of the pastry packets and brush evenly with the egg wash. Bake 15-20 min. or until fluffed and golden. Let stand for 5 min., then serve.
While the wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle each with salt & pepper and EVOO. Broil for 5 min.
Cook the broccoli/broccolini, garlic, and some salt & pepper in 1 in. of simmering water, covered for about 5 min. or until just tender.
Serve the wellingtons with the vegetables alongside.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 184-185.
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