Beef Wellington "Cocottes"

Beef Wellington Cocottes - straight out from the oven!

Beef Wellington Cocotte served with
Puree of Yellow Beets and Tomato Coulis
Time: +/- 1 hour
Effort: Medium
Serves: 4

1 pkg puff pastry
2 tbsp flour for rolling pastry
12 oz (approx) Beef cubes (I used beef tenderloin) - about 3/4" each
1 tbsp butter
1 shallot, minced
1 garlic clove, minced
1 tbsp canned green peppercorns (drained)
1 tsp beef bouillon concentrate
1/4 cup dry red wine
1/4 cup heavy cooking cream
Baby mushrooms
Salt & pepper to taste
Special equipment: 4 Cocottes or Ramekins

Heat oven to 400o. In a large skillet, heat butter until very hot - quickly saute beef so the cubes are slightly browned - no more than 5 minutes as they should be raw in the center. Remove from skillet and set aside to cool. In the same skillet, add the rest of the ingredients (except the pastry of course) and simmer until slightly thickened. Set aside. Roll out pastry on a flowered board, so that you have enough to make 8 squares - each square should be about 1/2" larger than the top of each cocotte or ramekin. Line each one with a square of pastry, pushing in gently with your fingertips. Fill each cocotte with a few beef cubes then a couple of spoonfuls of the sauce. Lay another square of pastry on top of each one, and with your fingers pinch the edges together. Place the cocottes on a large baking tray (as some of the sauce will boil over) and bake in the oven for approximately 25 minutes or until the tops are browned. Serve as is with extra sauce around them for dipping.