Beef & Potato Wellington

Today, November 24th, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October but I thought it would be nice to acknowledge their holiday with posting a special meal.

While a classic beef wellington makes for a elegant dinner, it is easy to re-create a Wellington into a gourmet, hearty meal but on a more reasonable every day budget & time frame. Rather than using an expensive steak cut, this beef wellington recipe uses inexpensive ground beef and puff pastry sheets. The ground meat can be changed to ground pork, chicken, turkey or sausage. The list of additions to the meat is endless ranging from mushrooms to cheese. Some bacon mixed with the beef gives the dish that nice bacon impact that is very tasty.

This classic beef wellington-revisited is not only delicious but decadent. It is so good with a mushroom gravy.

Print Recipe
Beef & Potato Wellington
  1. Thaw puff pastry overnight in refrigerator. Cook potatoes & mash with grated cheese, salt & garlic powder. On a piece of parchment paper, roll potato/cheese mixture into a log shape. Set aside, keeping warm.
  2. In a large saucepan, cook bacon until browned but not real crisp; drain on paper towel then chop & set aside.
  3. Sauté onions, mushrooms & garlic in bacon drippings; set aside. Add beef to saucepan & scramble fry until browned, stirring to break up & moisture has evaporated. Remove from heat.
  4. Add vegetables back to saucepan along with flour, beef broth powder, beaten egg, bacon & seasonings. Combine well.
  5. Preheat oven to 375 F.
  6. On a sheet of parchment paper, roll out puff pastry thin but not so it will break when filled. On one end (which becomes the center underneath the roll) spoon a layer of meat mixture. Next, lay the mashed potato 'log' on top. Spoon the rest of the meat mixture on top & around the sides, lightly patting it into the potato log.
  7. Taking hold of the pastry (that is already tucked underneath), wrap it over top & tuck the edge in underneath to join up with the other pastry edge. Pinch together the open ends, leaving a bit of a gap to allow steam to escape.
  8. Make egg wash & brush liberally over pastry. Lift the 'wellington', using the parchment paper to a baking sheet.
  9. Bake for about 45 minutes or until nicely browned. Remove from oven, cover lightly with a sheet of foil for about 10 minutes. Slice & serve with a mushroom gravy if you wish.

Herbs de Provence Shrimp

If you are not familiar with ‘Herbs de Provence‘, it is a mixture of dried herbs considered typical of the Provence region in Southeastern France. This region is known for endless vineyards, olive groves and its vibrant, purple lavender fields. Lavender is the herb that adds a distinctive scent as well as working beautifully with the rest of the herbs (thyme, marjoram, savory, oregano & rosemary) that make up this blend.

Prior to the commercialization of the product in the 1970’s, the person responsible for bringing the French phrase into the vocabulary of cooks around the world was non other than Julia Child (American-turned-French chef), who included it in a recipe in her classic cookbook ‘Mastering the Art of French Cooking‘.

This iconic French spice blend can easily elevate any number of meals. Like most spice blends, there is no set formula for the ideal Herbs de Provence. While it uses ingredients that are found in the North American creation known as ‘Italian Spice‘ (with the exception of basil), it also includes lavender flowers and has a strong floral taste.

Although I am using the individual herbs in this recipe, you can easily substitute with bottled, dried Herbs de Provence with no problem. They are readily available in the larger grocery stores. This makes such a great tasting meal …. well worth your time.

Print Recipe
Herbs de Provence Shrimp
  1. In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; remove from pan & blot on a paper towel. Saute mushrooms, onion & garlic in bacon drippings until softened.
  2. Add peas, basil, lemon zest & 1 Tbsp oil. Season with salt & pepper.
  3. In a bowl, combine shrimp, thyme, marjoram, rosemary, lavender & remaining tablespoon of oil. Add shrimp mixture to saucepan; cook, turning once, until opaque throughout, about 2-3 minutes. Place in a dish & set aside to keep warm.
  4. In the saucepan, bring vegetable broth to a boil & add couscous. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 10 minutes.
  5. Add shrimp mixture along with cooked bacon, lemon juice & tarragon. Gently stir together with a fork. Serve immediately.