Another of the Daring Kitchen challenges that sent me out preparing a meal which would otherwise never make it to our table. Well, I have made Empanadas, or meat pies, but this is a few steps more complicated.
The first part of the job is to prepare crepes. Luckily, something I do on a regular basis. One of my very favorite breakfasts. And there are usually some left. Perfect for this dish. So, Sunday morning crepes and Beef Wellington for dinner. I don't think my husband realizes just how lucky he is.
Which actually makes that the second part of the job, being as I decided to make the mushroom duxelles a day ahead. The pureed, cooked mushrooms and shallots are combined with liver pate to spread on the crepes, then wrapped around the beef, which is finally enclosed in puff pastry. A number of steps, better broken into 2 days. Though since Bob despises liver in any form, I substituted olive paste. A good option if you don't care for the taste of liver.
I am going to present the recipe as it was given, with notes for serving individually, just in case you are inspired to go ahead and make some yourself.