Real Recipes From Real Home Cooks ®
The Ultimate Beef Wellington
INGREDIENTS
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3 pints (1 1/2 pounds) white button mushrooms
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2 shallots, peeled and roughly chopped
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4 cloves garlic, peeled and roughly chopped
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2 sprigs fresh thyme, leaves only
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
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Extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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12 thin slices prosciutto
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6 sprigs of fresh thyme, leaves only
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2 tablespoons Dijon mustard
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Flour, for rolling out puff pastry
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1 pound puff pastry, thawed if using frozen
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2 large eggs, lightly beaten
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1/2 teaspoon coarse sea salt
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Minced chives, for garnish
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Green Peppercorn Sauce, recipe follows
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Roasted Fingerling Potatoes
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Warm Wilted Winter Greens, recipe follows
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2 tablespoons olive oil
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2 shallots, sliced
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2 cloves garlic, peeled and smashed
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3 sprigs fresh thyme, leaves only
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1 cup brandy
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1 box beef stock
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2 cups cream
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2 tablespoons grainy mustard
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1/2 cup green peppercorns in brine, drained, brine reserved
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2 pints fingerling potatoes
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2 sprigs fresh rosemary
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2 to 3 sprigs fresh sage
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3 sprigs fresh thyme
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6 cloves garlic, left unpeeled
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3 tablespoons extra-virgin olive oil, plus for sheet pan
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Salt and pepper
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1/4 cup honey
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1/2 cup balsamic vinegar
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1/2 pint walnuts, for garnish
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3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
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1 tablespoon grainy mustard
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Extra-virgin olive oil
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1/2 cup pomegranate seeds, for garnish
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Parmesan shavings, for garnish
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1 shallot, chopped, for garnish
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