I'm cooking Beef Wellington, but I just don't like the taste of the mushroom in the pate. I was thinking about coming out of left field by using a seasoning recipe that I use for Jamaican Jerk Flank Steak, but I'm not sure if it will go well inside of the puff pastry. Will it work? Is there another alternative for the pate/filling to go with the beef?
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I am a former chef and you can use chopped cooked spinach, fire roasted peppers, other veg made to resemble the mushroom duxelle, it is up to you, the jerk seasoning sounds interesting, you could even use sausage meat or ground meat made into a meatloaf mix, the trim from the tenderloin, there are variations with chicken, pork, and fish, but sear the meat, and let it cool, if you use an water veg for filling make sure it is as dry as possible or mix some breadcrumbs or flour into them after seasoning. This is one dish with alot of various ways of making it, find one you like and go with it.
