Best Beef Pate Recipes

PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE

Steps:

• Season beef with salt and pepper. Heat oil in a pan over medium-high heat. Brown beef on all sides, about 7 minutes total. Brush beef with mustard and set aside.
• Blend mushrooms, salt, and pepper using an electric blender or food processor to a puree consistency; do not add oil or water.
• Heat a pan over medium-high heat. Fry mushroom puree until moisture is gone, about 10 minutes. Remove from heat and let mixture cool in a refrigerator for 10 minutes.
• Cut about 18 inches of plastic wrap. Center prosciutto on the plastic; spread mushroom mixture on top of prosciutto vertically, from left to right. Place beef on top, in the middle of the mixture. Roll the plastic wrap tightly so that the entire tenderloin is wrapped in prosciutto. Refrigerate for 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove beef from plastic wrap carefully; it should hold together well after being chilled. Roll puff pastry out using a rolling pin and place beef in the middle. Wrap beef with pastry and tuck in the sides, discarding any extra pastry, to get a nice round top. Brush with egg yolks, score using a fork or a knife, and top with coarse salt.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes, or to desired doneness.

MOM'S BEEF WELLINGTON WITH PATE

Steps:

• Heat oil in a large skillet over high heat. Working in batches, sear steaks in hot oil until browned, about 90 seconds per side; insides will still be raw. Sprinkle salt and pepper on the outsides of the steaks and transfer to a baking dish. Cover and place in the refrigerator for 8 hours or overnight.
• Melt butter in a large skillet over very low heat. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in pate until completely mixed; cook until all moisture has evaporated and it starts to stick to the pan. Transfer to a bowl, cover, and refrigerate stuffing 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Roll out 1 sheet of puff pastry and place 4 steaks on top. Cut out the pastry around each steak, leaving 1 1/2 inch border on all sides. Remove the steaks. Repeat with the remaining sheet of puff pastry and steaks.
• Place a spoonful of stuffing down the center of a pastry piece, set a steak on top, and spread another small spoonful of stuffing on top; press down gently. Fold pastry around the steak, overlapping as much as possible and squeezing dough tightly to seal. Turn pastry over and place on the prepared baking sheet. Repeat with remaining pastry squares, stuffing, and steaks.
• Bake in the preheated oven, checking after 20 minutes, until pastry is golden brown and steak reaches desired doneness, 30 to 35 minutes.

INDIVIDUAL BEEF WELLINGTON WITH MUSHROOM PATE

Steps:

• 1. Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
• 2. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
• 3. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
• 4. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done. NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.

BEEF PATE

Steps:

• For the dough: Combine flour, sugar, baking powder, salt and vegetable shortening together in a bowl using your hands or a pastry blender. Add up to 1 cup water, a little at a time, until dough pulls away from the bowl. Let dough rest in the refrigerator for at least 15 minutes or up to overnight (see Cook's Note).
• For the filling: Meanwhile, add pickle juice, if using, to a 6-quart pot on medium-high heat. Add ground beef. Cook, using a wooden spoon or spatula to crumble ground beef until fine. As meat is browning, add parsley, green onions, tomatoes, garlic, onions, hot pepper, sweet pepper, bell pepper, thyme, salt and black pepper. Cook until all meat is brown, approximately 5 minutes.
• Remove meat mixture to a colander to drain excess oil. Let sit approximately 5 minutes.
• Return pot to medium heat. Add tomato paste and 1/4 cup water. Stir to thin tomato paste. Add drained meat mixture back to the pot. Mix in tomato paste mixture. Reduce heat to low and let simmer for 5 minutes. Remove from heat, and let cool until meat is room temperature.
• Heat oil to 350 degrees F in a 6-quart cast-iron Dutch oven.
• Cut a 2 1/2-inch piece of dough from the rested dough. Flatten into an approximate 3 1/2-inch disc using your fingers. On a lightly floured surface, use a rolling pin to flatten the dough to 1/8- to 3/16-inch-thick by 7 inches in diameter.
• Fill the dough with 1/3 cup to 1/2 cup filling. Fold over and press with a 6-inch bowl or empanada press to seal the edges. Dust off excess flour, and gently place in the hot oil. Wait for pate to rise to the top of the oil, then flip it over. Let cook for about 1 minute, then flip again.
• Continue cooking and flipping every minute until the pate is golden brown on both sides, 5 to 6 minutes. Remove from oil and drain on a paper towel on a cooling rack. Repeat with remaining dough and filling.

BEEF PATE

Steps:

• Put all ingredients in a food processor.
• Pulse until creamy.
• Spread on your favorite crackers and ENJOY!

BEEF LIVER PâTé WITH BALSAMIC CARAMELIZED ONIONS RECIPE - (4.1/5)

Steps:

• Remove liver from vinegar soak, rinse well, and pat dry. Set aside. Heat a large cast iron skillet over medium-low heat with 1 tablespoon of fat. Add the onions and stir. Let the onions cook 5 to 10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking uncovered until the onions are tender, reduced, and caramelized; about 45 minutes, stirring occasionally. Add the garlic and cook until fragrant. Pour in the balsamic, continue cooking until reduced and the onions are coated well. Transfer the caramelized onion mixture to a plate, sprinkle with the fish sauce, let it sit while you cook the liver. In the same pan, heat another tablespoon of fat over medium-high heat. In batches, cook the liver slices 3 to 5 minutes per side. Continue until all the slices are cooked. Place cooked liver, balsamic caramelized onions, salt, and thyme in a food processor. Pulse, breaking everything up, until fine. Slowly stream in the olive oil until the mixture begins to come together smoothly. Add more olive oil to thin the mixture out to your liking. Serve with vegetable sticks, apple slices, plantain crackers, or enjoy it as-is.

QUICK & EASY BEEF LIVER PATE

Steps:

• mix all ingredients in food processor until creamy. Then Viola!

CORNED BEEF PâTE

Steps:

• Put the corned beef into the container of a food processor and blend thoroughly.
• Add the creme fraiche and mustard and blend thoroughly. Spoon the mixture into a small crock or individual ramekins and smooth over the top. Serve with Melba toast.

MUSHROOM PATE FOR TARTS OR BEEF WELINGTON

Steps:

• 1. For the tart dough: In food processor, combine butter, flour and salt. Process just until butter breaks into small pieces. Do not over mix. Add sour cream and egg. Mix well. Wrap in wax paper and chill. Press into 48 miniature muffin cups, the tiny ones. Bake in preheated 400 degree oven for 12-15 minutes or until golden. SHORT CUT TARTS: You can cut 3 inch rounds of white bread (no crust) butter them generously on both sides, carefully fit them into the muffin cups, add filling and bake in preheated 350 degree oven for 10 minutes. Broil for 1 minute to crisp.
• 2. Mushroom filling: In heavy skillet melt butter. Add shallots cook for 4 minutes,stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates,about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.
• 3. Fill each tart with mixture. Bake in preheated 350 degree oven for 10 minutes. Garnish with small sprigs of parsley, if desired. Serve immediately. Tarts can be frozen, and baked frozen in prepared 400 degree oven for 12 minutes.