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.
1/3 cupFisher® Chef’s Naturals Walnut Halves and Pieces
4-ounce filet mignon steaks
(9 ounces) baby spinach leaves
finely chopped red bell pepper
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 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.
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.