July Wine of the Month!
On July 16th, 1861 the Battle of First Manassas occurred just a few short miles away from the estate at La Grange. 150 years after this historic battle The Winery at La Grange paid homage to that battle and the Civil War with our Generals Battlefield Red. Initially aged in barrels partially made from fallen oak trees on the Manassas Battlefield this blend and its unique shaped bottle have become a favorite at La Grange.
Now on our fifth bottling (and no longer aged in oak barrels from the battlefield) this wine is still as delicious as ever with aromas of black cherry, violets and smoky oak followed by plum, wild dark fruits and smooth tannins make this a fantastic wine to pair with the beef wellington recipe listed below.
Since 2016 is the 155th anniversary of the Battle of First Manassas we have increased our wine of the month discount on this bottle to 15.5%! Be sure to stop by all month long to have a taste of history!
- One 11×17 inch sheet of frozen puff pastry; defrosted
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large shallot, chopped
- 1/2 pound button mushrooms, destemmed and finely chopped
- 1 tablespoon fresh thyme, chopped; or 1 teaspoon dried thyme
- Coarse salt & fresh ground pepper
- 1/4 cup dry sherry
- 4 filet mignon steaks, cut 1 inch think
- 8 ounces mousse pate
- 1 large egg, lightly beaten
- Preheat oven to 425 degrees. Place the pastry on the counter to take the chill off.
- Heat a small skillet over medium heat. Add 1 tablespoon of oil and the butter, then add the shallot, mushrooms and thyme. Cook for 4-5 minutes then season with salt and pepper. Add the sherry, cook off the liquid until dry. Remove from heat.
- Heat a large non-stick skillet over high heat. Drizzle oil over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize. Remove the meat after 4 minutes and let it cool completely.
- Cut the pate evenly into four, flat 2 ounce portions. Cover a baking sheet with parchement paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On 1 rectangle, mound one-fourth of the cooked mushrooms. Top the mushrooms with a portion of pate and the beef. Brush the edges of the dough with the egg wash. Wrap the dough up and over the meat, sealing it with egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the Wellingtons on the baking sheet. Bake until golden, 12-15 minutes.