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Beef Wellington for Two


Pepperidge Farm Puff Pastry Sheets

Shallots

Chives

Leeks, Bunch

Baby Bella Mushrooms, Packaged

Shiitake Mushrooms, Packaged


You May Already Have
Breakstone's All-Natural Unsalted Butter

La Baleine Fine Sea Salt

Amish Country Farms Organic Whole Milk

Gefen Ground Black Pepper

Garlic

FreshDirect Frozen Sliced White Pullman Loaf

Spice Supreme Thyme

Maille Dijon Mustard




BEEF WELLINGTON FOR TWO
From "The New Basics Cookbook" by Julee Rosso and Sheila Lukins



1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves, crumbled
2 tournedos of beef (6 ounces each)
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup Potted Mushrooms (recipe follows)
1 sheet frozen puff pastry, 10 x 8 inches, 1/8 inch thick, thawed
1 egg
1 teaspoon milk

Potted Mushrooms
5 tablespoons unsalted butter
1/3 cup minced shallots
1/3 cup minced leeks, white part only
2 cloves garlic, minced
8 ounces cultivated mushrooms, finely chopped
2 teaspoons fresh thyme leaves
10 ounces fresh shiitake mushrooms, stems removed (reserve for another use), finely chopped
1 tablespoon finely snipped fresh chives
1/2 teaspoon salt
Freshly ground black pepper, to taste
Toast points, for serving


Once upon a time, it seemed as if every dinner party was built around Beef Wellington. Twenty years have passed, and beef is on the menu far less often—which is all the more reason to make it extra-special when it is. And this Wellington recipe is just that! Use the recipe for Potted Mushrooms. It goes well with the beef.

2 Portions

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