Beef Wellington with Almond Butter Pate and Twizzler Port Sauce
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Dan Rich created a unique party foods buffet using Twizzlers, almond butter, celery and phyllo sheets for the Cook of the Week Challenge.
2 beef tenderloin filets (4 ounces each)
Salt and pepper
Almond Butter Pate
1 tablespoon olive oil
3 green onions, finely diced
2 ribs celery, finely diced
4 slices bacon, diced and rendered until crispy
2 tablespoons almond butter
Splash port wine
1 stick butter, melted
2 sheets phyllo dough
Twizzler Port Sauce
1 cup water
8 strawberry Twizzlers
2 ounces butter
¼ teaspoon pepper
1/8 teaspoon salt
2 ounces port wine
Cut beef into one to 1½ ounce (checker-sized) medallions. Season steak with salt and pepper.
For the pate: Add oil to pan, saute scallions and celery over medium heat 10-12 minutes until translucent. Remove from heat, let cool. Add splash of port wine and almond butter, mix until smooth.
Prepare phyllo dough by placing a half sheet of phyllo on a dry flat surface; brush sheet with butter, add a second half sheet and brush with butter. Place beef medallions on the dough, add one tablespoon of the almond butter mixture. Fold dough by first folding in sides and bottom; roll beef and topping into the dough in the fashion of a small burrito. Lightly brush with melted butter, place on a baking sheet in 375° oven for 25-30 minutes or until lightly browned. Remove from heat and place on a plate to cool.
For the sauce: Bringing salted water to a boil; add chopped Twizzlers and let mixture reduce for 12-15 minutes over medium heat, dissolving Twizzlers. Strain mixture removing larger pieces and return liquid to the pan. Add black pepper, butter and port wine; stir constantly for 3 minutes, and remove from heat. Place in a small bowl for dipping.
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