Today's adventure in my world of Jamie Oliver took me to England making Ground Beef Wellington. Traditional Beef Wellington is a beef tenderloin coated in pate then wrapped in puff pastry; however this is nowhere near as fancy. I would best describe it as an extreme veggie meatloaf wrapped in a pastry shell. I paired it with asparagus served with a mustard vinaigrette. 
Tim thought it was fantastic, but gravy would have made it out of this world. Perhaps when we host people for dinner I go through the extra effort. Even Isabella had a little, most of which ended up on her.
It took me a little over half an hour to prepare, but it was extremely easy. Good everyone!!!
Jamie's recipe for Ground beef Wellington:
1 onion1 carrot
1 stalk of celery
4 sprigs fresh rosemary removed from the stem and chopped fine
2 cloves of garlic
large handful of frozen peas
1 lb of ground beef
1 lg egg (preferably organic/free range) beaten
2 sheets of puff pastry
2 portabella mushrooms
Salt and pepper
Dice the celery, onions, carrots and mushrooms into small (1/4 inch) cubes and sauté together for approximately for 8 minutes until softened, adding garlic and rosemary a couple minutes in. Place in a bowl and mix in frozen peas. While that cools, mix a good pinch of salt and pepper, half the beaten egg, and ground beef in another bowl. With Clean hands, mix together with cooled veggies. Preheat oven to 350 Fahrenheit.
On a well floured surface, place the two sheets of puff pastry out. If using pre-rolled make sure its about 12"x16" roughly, and if using unrolled make sure to use plenty of flour to roll to those dimensions as it can be sticky or tear. Centre the beef mixture and brush edges with some of remaining egg. Roll around beef and seal the edges, then brush with remainder of egg. Place on a floured cookie sheet (use one with a lip because it will drip a bit), and cook for 1 hour or until golden brown.
***I used only one sheet and it came out fine, if I make this just for us I will make it healthier by using only one, for company I'll use two. I also made it during Isabella's nap and refrigerated it until I was ready to bake.
Dice the celery, onions, carrots and mushrooms into small (1/4 inch) cubes and sauté together for approximately for 8 minutes until softened, adding garlic and rosemary a couple minutes in. Place in a bowl and mix in frozen peas. While that cools, mix a good pinch of salt and pepper, half the beaten egg, and ground beef in another bowl. With Clean hands, mix together with cooled veggies. Preheat oven to 350 Fahrenheit.
On a well floured surface, place the two sheets of puff pastry out. If using pre-rolled make sure its about 12"x16" roughly, and if using unrolled make sure to use plenty of flour to roll to those dimensions as it can be sticky or tear. Centre the beef mixture and brush edges with some of remaining egg. Roll around beef and seal the edges, then brush with remainder of egg. Place on a floured cookie sheet (use one with a lip because it will drip a bit), and cook for 1 hour or until golden brown.
***I used only one sheet and it came out fine, if I make this just for us I will make it healthier by using only one, for company I'll use two. I also made it during Isabella's nap and refrigerated it until I was ready to bake.
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