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Publix Aprons Recipes

Wellington-Style Beef and Berry Tart

Total Time - about 1 hour (Active Time - 40 minutes) / Makes 4 Servings

Cooking Sequence

  • Preheat oven to 350°F; prepare tart through step 2 - 35 minutes
  • Begin steaks (increase oven temp); while roasting, prepare suggested sides, then complete steaks and serve - 30 minutes
  • Complete dessert when ready to serve

Wellington-Style Beef

Ingredients
Cooking spray
1 (17.3-oz) box frozen puff pastry sheets
4 oz pâté (or liverwurst)
2 (8-oz) filet mignon steaks
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
8 oz fresh pre-sliced baby portabellas
1 cup cream sherry
1 cup beef broth
2 teaspoons cornstarch
2 tablespoons water

Prep
  • Preheat oven to 425°F. Coat baking sheet with cooking spray.
  • Cut each roll of pastry into thirds; do not unfold. (Return two squares to freezer for other use.) Place four squares on baking sheet 2–3 inches apart.
  • Cut pâté into eight 1/2-inch-thck slices.
Steps
  1. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 1–2 minutes on each side (to sear).
  2. Transfer steaks to baking sheet. Roast steaks 8–10 minutes or until 145°F (for medium-rare). Bake pastries 10–12 minutes in same oven or until golden and puffed. Let steaks stand 5 minutes; then cut into 1/4-inch-thick slices.
  3. Place remaining 1 tablespoon oil in same sauté pan, then add mushrooms; cook 3–4 minutes or until browned. Add sherry and cook 2–3 minutes or until reduced by about one-half.
  4. Stir in broth; cook 2–3 more minutes. Combine cornstarch and water; slowly add to sauce while whisking. Simmer 1–2 minutes to thicken sauce. Place puff pastries on serving plates; top each pastry with two pâté slices and one-fourth of the steak slices. Drizzle with sherry mushroom sauce. Serve.

CALORIES (per 1/4 recipe) 730kcal; FAT 44g; CHOL 105mg; SODIUM 1130mg; CARB 37g; FIBER 2g; PROTEIN 33g; VIT A 100%; VIT C 6%; CALC 2%; IRON 40%

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Berry Tart

Ingredients
1 (14-oz) package cookie dough (gingerbread or sugar)
1 (12-oz) jar red raspberry preserves
Juice of 1 lemon
5–6 oz fresh raspberries (or 1 1/2 cups other berries)
3/4 cup frozen light non-dairy whipped topping

Prep
  • Preheat oven to 350°F. Coat 9-inch pie pan with cooking spray.
  • Squeeze one-half lemon for juice (1 tablespoon).
Steps
  1. Place whole block of dough in pie pan. Bake 5 minutes.
  2. Press warm dough with back of spoon to spread evenly over bottom of pie pan. Bake 15–17 more minutes or until firm. Let stand to cool.
  3. Whisk preserves and lemon juice until blended; stir in raspberries. Cut cookie into 8 wedges; top with raspberry mixture and whipped topping. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 370kcal; FAT 11g; CHOL 15mg; SODIUM 160mg; CARB 67g; FIBER 2g; PROTEIN 2g; VIT A 4%; VIT C 10%; CALC 0%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Dairy
Add to your grocery list 1 (14-oz) package cookie dough (gingerbread or sugar)

Dry Grocery
Add to your grocery list 1 cup beef broth
Add to your grocery list 2 tsp cornstarch
Add to your grocery list 1 cup cream sherry
Add to your grocery list 1 (12-oz) jar red raspberry preserves

Frozen
Add to your grocery list 3/4 cup light non-dairy whipped topping
Add to your grocery list 1 (17.3-oz) box puff pastry sheets

Meat
Add to your grocery list 2 (8-oz) filet mignon steaks
Add to your grocery list 4 oz pâté (or liverwurst)

Produce
Add to your grocery list 8 oz fresh pre-sliced baby portabellas
Add to your grocery list 5-6 oz fresh raspberries (or 1 1/2 cups other berries)
Add to your grocery list 1 lemon (for juice)

From Your Pantry
Add to your grocery list 2 tbsp canola oil
Add to your grocery list cooking spray
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with steamed broccoli, mashed potatoes, and dinner rolls.
  • Serve remaining pâté on crackers or toasted bread as an appetizer.
  • Try the tart with your favorite prepared cookie dough or flavor of preserves.
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Recipe Version beef0076