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

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
INGREDIENTS (CLICK TO BUY)

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

Print Print recipe
PREPARATION

1.Preheat the oven to 425°F.
2.Toss the pepper, salt, and thyme in a small bowl. Rub the tournedos on all sides with mustard, then sprinkle the spice mixture over them.
3.Melt the butter in a small skillet, and sear the tournedos on all sides, about 5 minutes. Cool to room temperature.
4.Arrange the tournedos on a small baking sheet, and cover them with the potted mushrooms.
5.Cut out two 4- to 5-inch circles of pastry. Drape each over one of the tournedos, and pinch the edges in four or five places to enclose the tournedos. Blend the egg and milk and brush this glaze over the pastry. Decorate the tops with cutouts made from pastry trimmings, if desired.
6.Bake 15 minutes for medium-rare. Serve immediately.
Potted Mushrooms (2 cups)
Make this on the day you plan to serve it—it will not hold longer than a day.
1. Melt 2 tablespoons of the butter in a 10-inch skillet. Stir in the shallots, leeks, and garlic. Cook over low heat until translucent, 5 minutes.
2.Add the cultivated mushrooms and the thyme. Cook, stirring occasionally, until the mushroom liquid has evaporated and the mixture is just moist, 10 minutes. Transfer the mixture to a bowl.
3.Add the remaining 3 tablespoons butter to the skillet, and stir in the shiitake mushrooms. Cook, stirring, until they are just beginning to stick to the pan, 5 minutes.
4.Pour off any juices that have accumulated in the bowl, and add the shiitakes to the mushroom mixture. Stir well, and season with the chives, salt, and pepper. Serve at room temperature accompanied by fresh toast points.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Filet Mignon
This product is currently unavailable.
 
  Pepperidge Farm Puff Pastry Sheets - $5.79/ea
 2 sheets
 
  Shallots - $2.99/pkg
 1lb, Farm Fresh  
 
  Chives - $2.49/ea
 Farm Fresh
 
  Leeks, Bunch - $2.99/ea
 Farm Fresh, bunch
 
  Baby Bella Mushrooms, Packaged - $2.99/pk
 8oz, Farm Fresh
 

lb
Shiitake Mushrooms - $8.99/lb
 Farm Fresh
 
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  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
 
  La Baleine Fine Sea Salt - $3.79/ea
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  New England Fresh Grade A Jumbo White Eggs
This product is currently unavailable.
 
  Amish Country Farms Organic Whole Milk - $4.69/ea
 1/2 gallon
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
  FreshDirect Frozen Sliced White Pullman Loaf - $4.69/ea
 24oz
 
  Spice Supreme Thyme - $1.19/ea
 1.5oz
 
  Maille Dijon Mustard - $5.59/ea
 13.4oz
 
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