Beef Wellington is a culinary piece de resistance– unquestionably debonair with beef tenderloin wrapped in a flaky crust. Gorgeously stunning. Ah, but what’s this? A dark secret? My goodness, why is it that the hotties are always bat-shit crazy? Beef Wellington, as it turns out, is made using LIVER PATE. L.P. WTF? I’ve lived a full and guardedly reckless life without ever eating a shred of pate. Things ain’t gonna change today. We’ll roll with chili and guacamole. It is the way of my people.
1 lb beef tenderloin or roast
2 t chili powder
1 t paprika
2 T chipotle salsa or sauce
Guacamole (see below)
2 Pie Crustx- premade purchased from the store, unless you really know what the hell you’re doing. In that case, go ahead and make one from scratch.
1 C diced avocado
½ C diced tomato
1 T Lime Juice
2 T diced red pepper
Dash of salt.
- Rub the top meat with chili powder and paprika.
- Bake for 20-25 minutes at 425 F.
- Remove meat from oven and allow to cool briefly.
- Place meat in the center of a pie crust.
- If there happens to be any liver pate in the house, call a hazmat crew for expedited removal.
- Top meat with salsa and guacamole.
- Wrap meat with pie crusts, sealing edges.
- Bake at 425 F for 20 minutes. You may wish to brush butter on the crust or you could simply ingest the butter directly.
While it was something of a production to make this chili (on a day in which I am double shifting at work), it turned out pretty well. The meat was mostly tender and the heat was present but not distraction-3.5/10 on the chili365 heat index. The guac and chili lent a saucy character to the refined meal. The involuntary tasters favored the meat portion of the guacamole and chili beef wellington. My favorite part was the chili-guac infused crust. Mrs. Chili365 could have cared less, so long as there was no liver pate (for once we agree). Moving forward, I think I’ll make the kids a steak while I make a guacamole pie for the adults. Think about it, guacamole pie….