Beef Ribette Wellington - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

173 gm (6.1 oz)

Ingredients

	Metric	Imperial
Beef Ribette	2.13 Kg	4.7 Lbs
Puff Pastry- Pepperidge Farm, 320 gm sheets	1.27 Kg	2.8 Lbs
Olive Oil	45 mL	3 tbsp
Onions, Fresh, fine diced	400 g	14 oz
Mushrooms, Fresh, thinly sliced	400 g	14 oz
White Pepper	2 mL	1/2 tsp
Salt	2 mL	1/2 tsp
Egg, Liquid or whisked egg	100 mL	3.4 Fl oz

Preheat pan (or grill). Add olive oil and heat. Add onions and mushrooms and saute until golden or fully cooked. Let cool (drain off access juices).
Defrost puff pastry sheets and cut into 6 equal sized rectangles. Roll dough out gently to spread it out and for a thinner piece to allow for better handling and wrapping results.
On each piece of rolled out puff pastry, add approximately 30 mL (1 fl oz) of the cooled onion and mushroom mixture. Place 1 beef ribette on each piece of puff pastry, bone down on top of the onions and mushrooms (the top presentation of the Beef Wellington is now face down). Lightly brush the edges of the puff pastry and fold together to wrap each Beef Wellington portion.
On a baking sheet covered with parchment paper, please each Beef Wellington portion folded side down (so that the smooth surface is facing upwards for presentation). Brush the top of each Beef Wellington portion with the egg mixture.
In a preheated 350 F (175 C) oven, bake the Beef Wellingtons until the puff pastry is golden.
Garnish with a small puff pastry design on top of each puff pastry (time permitting) and with a brown gravy on the side.