Beef Wellingtons by request
This is by far the recipe that has been my most successful for entertaining when I really want to do something extraordinary and yet not so demanding at serving time. Originally from New Basics cookbook, I've adapted a few things. The recipe can be increased for larger crowds by simply mixing up extra spices for rubbing and adding pastry sheets for how ever many steaks you are serving.
Beef Wellingtons for two
1 t salt
1 t freshly ground pepper
1 t fresh thyme
2 beef medallions* (4-6 oz depending on how much meat you want)
1 T dijon mustard
1 T unsalted butter
1/4 cup potted mushrooms (recipe follows)
1 sheet frozen puff pastry
1 egg
1 t milk
*for Kansas City folks, I recommend McGonigles for their steaks. They usually have 4 oz and 8 oz cuts available, though have cut meat to my size preference for me on a number of occasions.
Mix salt, pepper and thyme in small bowl. Rub meat with dijon mustard then the spice mixture.
Melt the butter in a cast iron skillet and sear meat on all sides. Do not cook too long. About 5 minutes.
Set aside to room temperature.
Arrange the meat on a cookie sheet and cover with the potted mushrooms. Cut pastry sheets to drape over the meat and pinch on all sides to enclose. At this point, you can set aside until 15- 20 minutes before serving.
Preheat oven to 450 degrees.
Blend the egg and milk and brush the pastry just before putting in the oven.
Decorate the tops with extra pastry if you want to make it pretty.
Bake at 450 for 15 minutes for medium rare. Again, recommend not overcooking.
Serve immediately.
Potted mushroom
5 T unsalted butter
1/3 c minced shallots
1/2 c minced leeks
3 cloves garlic, minced
1 lb mixed mushrooms, chopped (I like a variety of mushrooms. Whole Foods has a great selection to choose from)
fresh chives
salt
pepper
Melt the butter in saute pan. Add shallots, leeks and garlic. Saute on low heat until translucent.
Add mushroom and cook until most of the liquid is evaporated. about 7- 10 minutes.
Pour off any remaining liquid.
Season with chives, salt and pepper to taste.
These are great on the beef wellingtons as well as a side appetizer served with toast points or even saved for the next day's breakfast omelet.
Variations on this recipe include adding blue cheese, truffle butter, and even chopped shrimp to the mushroom mix.
Nice with creamed peas, butter lettuce salad and fresh beets for color.
Everything can be made in advance so prep time just before serving is minimal.
Bon appétit!
Beef Wellingtons for two
1 t salt
1 t freshly ground pepper
1 t fresh thyme
2 beef medallions* (4-6 oz depending on how much meat you want)
1 T dijon mustard
1 T unsalted butter
1/4 cup potted mushrooms (recipe follows)
1 sheet frozen puff pastry
1 egg
1 t milk
*for Kansas City folks, I recommend McGonigles for their steaks. They usually have 4 oz and 8 oz cuts available, though have cut meat to my size preference for me on a number of occasions.
Mix salt, pepper and thyme in small bowl. Rub meat with dijon mustard then the spice mixture.
Melt the butter in a cast iron skillet and sear meat on all sides. Do not cook too long. About 5 minutes.
Set aside to room temperature.
Arrange the meat on a cookie sheet and cover with the potted mushrooms. Cut pastry sheets to drape over the meat and pinch on all sides to enclose. At this point, you can set aside until 15- 20 minutes before serving.
Preheat oven to 450 degrees.
Blend the egg and milk and brush the pastry just before putting in the oven.
Decorate the tops with extra pastry if you want to make it pretty.
Bake at 450 for 15 minutes for medium rare. Again, recommend not overcooking.
Serve immediately.
Potted mushroom
5 T unsalted butter
1/3 c minced shallots
1/2 c minced leeks
3 cloves garlic, minced
1 lb mixed mushrooms, chopped (I like a variety of mushrooms. Whole Foods has a great selection to choose from)
fresh chives
salt
pepper
Melt the butter in saute pan. Add shallots, leeks and garlic. Saute on low heat until translucent.
Add mushroom and cook until most of the liquid is evaporated. about 7- 10 minutes.
Pour off any remaining liquid.
Season with chives, salt and pepper to taste.
These are great on the beef wellingtons as well as a side appetizer served with toast points or even saved for the next day's breakfast omelet.
Variations on this recipe include adding blue cheese, truffle butter, and even chopped shrimp to the mushroom mix.
Nice with creamed peas, butter lettuce salad and fresh beets for color.
Everything can be made in advance so prep time just before serving is minimal.
Bon appétit!
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