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Fattie Wellington

70chevelle70chevelle Posts: 278
edited 8:18AM in EggHead Forum
I made this yesterday for a New Years Eve party. I was looking for a 'different' fattie and adapted this from Tyler Florence's Ultimate Beef Wellington recipe. Took a little time, but was very tasty. I used 2# of sage sausage. The stuffing is finely chopped onions, coursely chopped mushrooms, garlic sauteed in butter and evoo, and seasoned with salt, pepper and thyme. After I rolled the fattie, I seared it and then layered proscuitto on it. After that, I smeared a little dijon mustard on puff pastry dough and then wrapped the fattie in the puff pastry. Baked it at 425 for about 45 minutes, until the internal was 160* and the dough was golden brown. Here's a few pics.

It opened up a little on me so I tied it up and it stayed pretty well after it rested. It was a big hit at the party. I also submitted this in the recipe section.


  • FluffybFluffyb Posts: 1,815
    Very nice! Looks like a great appetizer. Any shots of it cut open?
  • HossHoss Posts: 14,600
    VERY cool cook. B)
  • SmokeyPittSmokeyPitt Posts: 9,837
    That is frikkin' genius! I used the sage sausage in stuffed mushrooms and they were great.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Thanks for the feedback!!! No shots of it cut, and it did look very nice. I felt a little weird about photographing my food at the party. :huh:
  • thechief96thechief96 Posts: 1,908
    Just perfect. What a great idea. :)
    Dave San Jose, CA The Duke of Loney
  • Great job. The possibilities for fatties seems endless.Happy New Year!
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