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Simple Beef Wellington

Simple Beef Wellington

Move over mushrooms! Fisher® Walnut Halves and Pieces may be steak’s new best friend. This recipe simplifies Beef Wellington without sacrificing taste. The secret is in the sauce – a combination of buttery mushrooms, thyme and savory walnuts.

Yield: 6 servings
Prep Time: 25 min
Cook Time: 10 min

Ingredients

  • Puff Pastry:
  • 1 sheet frozen puff pastry, thawed
  • Mushrooms:
  • 1 Tbsp. butter
  • 1 lb. mushrooms, finely chopped
  • ¼ tsp. salt
  • 1/3 cup Fisher® Chef’s Naturals Walnut Halves and Pieces
  • ½ tsp. dried thyme
  • Steak:
  • 6 4-ounce filet mignon steaks
  • 1/8 tsp. salt
  • 1/8 tsp. ground pepper
  • Spinach:
  • 1 Tbsp. butter
  • 1 pkg. (9 oz.) baby spinach leaves
  • ¼ cup finely chopped red bell pepper
  • 1 clove garlic
  • 1/8 tsp. salt

Directions:

  1. Puff Pastry: Preheat oven to 400°F. Place puff pastry onto a lightly floured surface and cut into 6 rectangles. Pierce the top of the pastry repeatedly with a fork then place on baking sheet. Bake 15 minutes or until browned and flaky.
  2. Mushrooms: Meanwhile, melt butter in large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until almost all liquid evaporates, stirring often, about 10 minutes. Add walnuts and thyme; set aside.
  3. Steaks: Heat large skillet over medium-heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper. Keep warm.
  4. Spinach: Melt butter in heavy large pot over medium heat. Add spinach, bell pepper and garlic and cook, stirring, until spinach wilts, about 3 minutes. Season with salt.
  5. Place about ¼ cup mushroom mixture on plate. Top with steak and about ¼ cup spinach mixture. Lean puff pastry onto edge of steak to serve.

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