Saturday, February 27, 2016

A Yank's Wellies

Beef Wellington is a classic English dish:  Yet it is 

basically the French “filet de bœuf en croute” 

(fillet of beef in pastry). BTW the name has 

nothing to do with the English hero, but rather it 

was invented for a civic reception in Wellington, 

New Zealand.  So really no reason to get all 

snobby about it.  Here is a truly an American 

(Yanks) version. Made for 21st century tastes. 

(sorry no layer of pâté de foie gras).

Easiest way to make this is to make extra and save 

back a couple of hamburgers. Keep the patties 

frozen and thaw out when ready to fix. Before you 

know it you will have a fancy – serve to guests – 

dinner from frozen hamburger left-overs. It will be 

our secret.



6 cooked hamburger patties – (room 

1 pkg fresh mushrooms chopped fine
2 shallots chopped fine

2 cloves garlic chopped fine
3 Tbs Jack Daniels whiskey
2 tbs olive oil

6 slices American cheese

2Tbs ketchup
2 Tbs low fat mayonnaise
1 tsp sweet pickle relish
2 pkg’s croissant dough
1 egg whipped for wash



Make sure your hamburgers are cooked, If 

frozen thaw them out to room temperature.


Set the oven to 375 and pre heat.

Do your cutting of the mushrooms, shallots, 

and garlic.


Saute them together in 1 tbs olive oil over 

medium heat for about 8 minutes until the 

moisture is cooked out of the mushrooms. 

Add the Whiskey and let them cook down for  

2 more minutes. Remove from heat and let 


To assemble: Whip the egg in a small bowl 

and have a pastry brush handy.

In another small bowl mix the ketchup / mayo/ 

pickle relish so it makes a nice sandwich 


On a lightly floured board. Unroll the croissant 

dough.  With a rolling pin carefully roll that out 

large enough to wrap 3 of the burgers.

Spoon 1 tbs of this onto the pastry, top with a 

patty, then a slice of cheese.

Spoon some of the mushroom mixture on top 

and wrap the dough over.  Seal with egg wash 

and brush some on top of each bundle.

Place on a lined baking tray.  With a sharp 

paring knife cut a few slits on top of each to 

vent any steam.

Bake for 30 minutes. All you have to do is 

heat the beef and brown the pastry.  
Serve with side.  If your guests prefer a spicer 

taste, try using shrimp cocktail sauce mixed 

with low fat mayo for the spread inside. If 

using a typical hot sauce be sure to mix with 

mayo so that it seals the bottom of pastry 

from becoming soggy.

For our music tonight:


So happy to serve up something so unique 

for my Master.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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