I've been thinking about this way to much, but maybe it's more of a roulade. I need a fancy chef to tell me. :O)
Okay, in true fashion, this is not going to have great measurements, but i'll do my best because it was freaking amazing! Sometimes just trying something really really pays off. My belly, for one, is doing a happy dance! And it's not real beef wellington because i can not bring myself to eat goose liver...just can't. So it's beef with a pastry wrap....and that's about where the wellington leaves.
So what you'll need is a Flat Iron steak, 2-3 leaves of kale, 2 shallots, 2 cloves of garlic, crushed red pepper flakes, butter, olive oil, fresh mozzarella cheese, Parmesan cheese, porcini mushrooms, ale (I used pumpkin), horseradish sauce, flour, puff pastry dough sheets.
Okay, I know it sounds like a lot, but once you start putting it together, it won't seem so bad. I'm a big fan of things that can be done in stages so i can keep up with cleaning and getting dishes put away.
First, the stuffing for the steak. Sauteed kale with shallots and garlic. In a pan (i like cast iron for this), add a couple tablespoons of olive oil and 1 tablespoon of butter. Dice a shallot and garlic. Wash the kale and remove it from the stem, then cut it into 1/2 pieces. Once the butter begins to do a bubble in the oil, add the shallots and sautee for a couple minutes until they just start to become translucent. Then add the kale and toss. Let this cook for a few minutes and begin to wilt down the kale. Add crushed red pepper salt, and pepper. Once the kale is a bright green and slightly wilted add the garlic. You just want the garlic to cook for a short time. Place the kale mixture in a bowl to cool. you'll use the same pan for searing the steaks.
Meanwhile, make sure the porcini mushrooms are reconstituting.
Now the steak. sprinkle with salt and pepper. Grab a meat mallet or rolling pin and being pounding! Tenderize the heck out of that bad boy. He's going from a toughie to a sensitive softie! you'll want the steak to be almost rectangular. Now, take the kale mixture and spread it down the middle of the steak. Add a couple slices of fresh mozzarella cheese, about 1/8 of an inch thick, and sprinkle with the parmesan cheese. The roll it up! You want the meat to over lap as much as possible where it meets. In the pan you sauteed the kale in, add canola oil and a tablespoon of butter. Get the pan good and hot and put the rolled steak in the pan with the spot where the meat meets so you can sear it closed as much as possible. Allow to sear and brown and turn over, making sure to brown all sides. Then remove from the pan and allow to cool. But don't clean the pan, because you know what??? You're going to use it again!!
Preheat oven to 400 and place a sheet pan in the oven to warm.
Once the steaks are cool, lay out your square of puff pastry. Place the steak in the middle and bring up the sides and ends of the pastry and crimp. Then place the crimp side down on the warmed pan. This will help crisp the bottom right away to help keep it from getting soggy as the meat cooks more inside.
Bake for 30 minutes, remove from oven, and allow to rest for another 15.
While your steaks are baking with the pastry, drain your mushrooms but leave about 3 tablespoons of liquid, then place into the pan the steaks were seared in on about medium heat. Then add about 1/2 cup of your ale to deglaze the pan. Also add a pat of butter. Allow to cook and reduce to about half. Then add 1 tablespoon of flour and whisk for about 2 minutes. Turn down heat to warm and add 1/4 cup horseradish sauce and allow to warm.
Slice into medallions and spoon over mushroom sauce.
Then, I highly recommend eating this. Otherwise I'll come over to your house and eat it. It tastes great with a baked sweet potato!
