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Deconstructed Beef Wellington
Recipes
Deconstructed Beef Wellington
4 servings
1 hour total

Ingredients

  • Cooking spray
  • 1 (17.3 oz) box frozen puff pastry sheets
  • 4 oz pâté (or liverwurst)
  • 2 (8 oz) filet mignon steaks
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 cup cream sherry
  • 1 cup beef broth
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Steps

    1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Cut each frozen pastry sheet into thirds; do not unfold. Arrange 4 squares on baking sheet 2–3 inches apart; return remaining 2 squares to freezer for other use. Cut pâté into 8 (½-inch-thck) slices.
    2. 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 until browned. Transfer steaks to baking sheet; roast 8–10 minutes until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Bake pastry squares 10–12 minutes until golden and puffed. Cut steaks into ¼-inch-thick slices.
    4. Meanwhile, place remaining 1 tablespoon oil in same sauté pan, then add mushrooms; cook and stir 3–4 minutes until browned. Add sherry and cook 2–3 minutes until reduced by about one-half. Stir in broth; cook 2–3 more minutes. Combine cornstarch and water; add slowly to sauce, whisking continuously until smooth. Simmer 1–2 minutes to thicken sauce.
    5. Place puff pastries on serving plates; top each pastry with 2 pâté slices and one-fourth steak slices. Drizzle with sauce. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 660, Total Fat 37g, Sat Fat 14g, Trans Fat 0g, Chol 175mg, Sodium 890mg, Total Carb 36g, Fiber 3g, Total Sugar 8g, (Incl. 7g Added Sugars), Protein 32g, Vitamin D 0%, Calc 2%, Iron 35%, Potassium 10%