Beef Pic Final

Beef Wellington with Boiled Potatoes & Garlicky Green Beans

Tender sirloin topped with mushroom and rosemary duxelle, wrapped in delicate puff pastry, and baked until golden-brown served with simple, boiled and buttered potatoes with garlicky green beans. 
Difficulty: Medium
Time: 40-45 min
Calories: 720 Fat: 15g Carbs: 64g Protein: 25g

ABOUT THE DISH

Puff pastry is a cook’s magic trick. Easy to find and keeps well frozen or refrigerated until you need a flash of brilliance. Multi-layered, light and sturdy, puff pastry is simple to adapt for savory dishes like Beef Wellington or even desserts! This quick-to-assemble stuffed sirloin “hot pocket” has extra umami from the decadent-sounding duxelles mixture layered inside.

Ingredients
Green Beans
Garlic
Parsley
Cremini mushrooms
Rosemary
Red potatoes
Flour
Top sirloin
Puff pastry
Butter

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Foil-lined baking sheet

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425ºF. Keep puff pastry in fridge until ready to use. Wash and dry all produce. Trim ends from green beans, if necessary. Mince or grate garlic. Mince parsley leaves and stems. Finely mince mushrooms (use a food processor if available). Remove rosemary leaves from stems; discard stems, mince leaves. Remove top sirloin from package; rinse, pat dry, and leave out to come up to room temperature.

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Step 2: BOIL POTATOES

Add red potatoes to 6 cups cold salted water, bring to a boil and cook for 10-15 min until tender when pierced with a fork or knife. Turn off heat, drain and place potatoes back into pot. Add 2 pats of butter and toss until melted, coating potates. Season with a pinch of salt and pepper, cover to keep warm and set aside. While potatoes are cooking start making the duxelle (Step #2).

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Step 3: MAKE THE DUXELLE

Heat 1 tsp. oil in a medium sauté pan over medium heat. When hot, add mushrooms and half the shallot. Sauté for 2-3 min while stirring, allowing mushrooms to release moisture and duxelle becomes paste-like. Add rosemary mixing until incorporated. Remove duxelle from pan and set aside. Add 1 tsp. oil to pan over high heat. Season each sirloin with a pinch of salt and pepper. When very hot add steak to pan and sear on one side for 1-2 min. Remove from pan and set aside. Note: steak will not be fully cooked at this point. Clean pan to use in step #5.

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Step 4: MAKE THE WELLINGTONS

Dust a solid surface with a pinch of dusting flour. Lay out one piece of puff pastry and roll out until you have an 8x8 square. Place half the duxelle filling in the middle of puff pastry, spreading out to the diameter of the top sirloin. Add steak, seared side down, directly ontop of duxelle. Season with a pinch of salt and pepper; fold sides up like your wrapping a gift. Make sure not to leave any open spaces. Repeat with second steak; place on an oiled, foil-lined baking sheet.Place in oven and bake for 20-22 min until puff pastry is golden brown. Remove from oven and allow to rest for 2-3 min. While wellingtons are resting, sauté the green beans (Step #5). USDA recommends cooking beef to an internal temperature to 165ºF.

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Step 5: SAUTE THE BEANS

In pan used for duxelle and steaks, heat 1 Tbsp. oil over medium heat. When hot add green beans and sauté for 5-6 min. Add garlic and remaining shallot; sauté for 1 more min. Turn off heat and keep in pan to stay warm.

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Step 6: PLATE YOUR DISH

Mix parsley into boiled potatoes. Divide potatoes and green beans between two plates. Place wellingtons on the side. Enjoy!