Photo: "No Nightmare" Beef Wellington Recipe
Ingredients
- 6 preformed frozen puff pastry cups
- 2 tablespoons canola oil
- 6 (4-ounce) beef fillets
- Kosher salt and freshly cracked black pepper
- Duxelles, recipe follows
- Spinach, recipe follows
- Wine Sauce, recipe follows
Directions
Preheat oven to 375 degrees F.
Lay the puff cups on a baking sheet making sure the cups are not touching each other by at least an inch on all sides. Bake per packaging instructions.
Heat a large oven safe skillet over high heat, add the oil. With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides. When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching. Cook for 1 1/2 minutes on each side, then put the pan in the oven and cook for an additional 10 minutes for medium rare.
Cut the puff cup in half and place the bottom half in the center of the serving plate lay a spoonful of spinach in the middle of the puff, top the spinach with of the fillets. Lay a spoonful of duxelles on top of the fillet and cap it off with the top of the puff pastry. Drizzle the plate with a tablespoon of the wine sauce.
Duxelles:
- 1 1/2 pounds sliced button mushrooms
- 2 tablespoons unsalted butter
- Salt
- 1 tablespoon fresh chopped thyme leaves
- 1/4 cup liver pate
- Kosher salt and cracked black pepper
Add the mushrooms to a food processor and pulse until they are extra-finely chopped. Heat the butter over medium heat in a large skillet. Once the butter has melted add the mushrooms and large pinch of salt, continue to cook the mixture, stirring often until the most of the mushroom moisture has evaporated. Add the thyme and melt in liver pate. Check for seasoning.
Spinach:
- 1 tablespoon unsalted butter
- 2 bags pre-washed baby spinach
- Kosher salt and freshly cracked black pepper
In a large pan heat the butter over medium heat, once the butter has melted add the spinach and a pinch of salt, cook until the leaves have wilted.
Wine Sauce:
- 1 cup balsamic vinegar
- 1 cup red wine
- 1/2 cup sugar
In a medium sauce pot, over high heat, add all the sauce ingredients. Cook until the liquid is reduced to 3/4 of a cup.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By carburpo_9586250
Hot Springs Vil...
on November 10, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We tried this shortly after the show aired and loved it. Now planning on making this for our Christmas dinner for 5.
By web_11127625
on September 25, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The suggestion to use individual shells means you end up using Pepperidge Farms' product which does not have butter and is pretty tasteless. Also the sauce is dreadful, better to use the regular beef Wellington sauce that has the veal demiglace. This is a McDonald's version of beef Wellington.
By debkaralun_10686537
Highland, CA
on July 26, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had traditional wellington over 20 years ago and it was horrible, but this version was so easy and tasty. I made it for dinner last night and I did change the duxelle by not adding the pate and using crimini mushrooms to beef up the taste with the missing pate. I'd eat that on toast... yum. The sauce was wonderful, though I used less sugar than called for and added beef stock to make it a little richer. I also made the two side dishes. Overall the dish was excellent and I will save this for future use.
Read all 6 reviews