Beef Wellington with Almond Butter Pate and Twizzler Port Sauce

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.

Serves six.

Dan Rich