Recipes
Simple Beef Wellington
- Yield: 6 Servings
- Prep Time: 25 Mins.
- Cook Time: 10 Mins.
- 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.
Ingredients
-
Puff Pastry:
- 1 sheet frozen puff pastry, thawed
-
Mushrooms:
- 1 tablespoon butter
- 1 pound mushrooms, finely chopped
- 1/4 teaspoon salt
- 1/3 cup Fisher® Chef’s Naturals Walnut Halves and Pieces
- 1/2 teaspoon dried thyme
-
Steak:
- 6 4-ounce filet mignon steaks
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
-
Spinach:
- 1 tablespoon butter
- 1 package (9 ounces) baby spinach leaves
- 1/4 cup finely chopped red bell pepper
- 1 clove garlic
- 1/8 teaspoon salt
Directions
- 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.
- 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.
- Steaks: Heat large skillet over medium-heat until hot. Place steaks in skillet; cook turning occasionally until internal temperature reaches 145°F on a food thermometer, 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness. Remove to platter, season with salt and pepper. Let rest for at least 3 minutes. Keep warm.
- 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.
- 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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