Open-Faced Beef Wellington
By America's Test KitchenPublished on August 16, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 (9 ½ by 9-inch) sheet puff pastry, thawed4 center-cut tenderloin steaks, about 1 ½ inches thickSalt and pepper 1 tablespoon vegetable oil 4 tablespoons unsalted butter, cut into 4 pieces10 ounces cremini mushrooms, sliced thin1 shallot, minced½ cup red wine ¼ cup low-sodium chicken broth 1 tablespoon finely chopped fresh parsley
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Cut puff pastry into quarters. Bake puff pastry on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium-rare, 3 to 5 minutes per side. Transfer to plate and tent with foil.
- Melt 2 tablespoons butter in now-empty skillet over medium-high heat. Cook mushrooms and shallot until browned, 6 to 8 minutes. Add wine, broth, and any accumulated beef juices and cook until reduced to ¼ cup, about 6 minutes. Off heat, whisk in remaining butter and parsley. Season with salt and pepper. Top each puff pastry with 1 steak and one-quarter of mushroom mixture. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (9 ½ by 9-inch) sheet puff pastry, thawed
4 center-cut tenderloin steaks, about 1 ½ inches thick
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter, cut into 4 pieces
10 ounces cremini mushrooms, sliced thin
1 shallot, minced
½ cup red wine
¼ cup low-sodium chicken broth
1 tablespoon finely chopped fresh parsley
Ingredients
1 (9 ½ by 9-inch) sheet puff pastry, thawed
4 center-cut tenderloin steaks, about 1 ½ inches thick
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter, cut into 4 pieces
10 ounces cremini mushrooms, sliced thin
1 shallot, minced
½ cup red wine
¼ cup low-sodium chicken broth
1 tablespoon finely chopped fresh parsley
Ingredients
1 (9 ½ by 9-inch) sheet puff pastry, thawed
4 center-cut tenderloin steaks, about 1 ½ inches thick
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter, cut into 4 pieces
10 ounces cremini mushrooms, sliced thin
1 shallot, minced
½ cup red wine
¼ cup low-sodium chicken broth
1 tablespoon finely chopped fresh parsley
Why This Recipe Works
We used frozen puff pastry for our Open-Faced Beef Wellington instead of making pastry from scratch. We traded in the roast for tenderloin steaks, which cooked in a matter of minutes instead of hours. To boost the flavor of our makeshift beef Wellington, we made a quick pan sauce using the drippings from our meat combined with cremini mushrooms, wine, and chicken broth.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Cut puff pastry into quarters. Bake puff pastry on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
- Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium-rare, 3 to 5 minutes per side. Transfer to plate and tent with foil.
- Melt 2 tablespoons butter in now-empty skillet over medium-high heat. Cook mushrooms and shallot until browned, 6 to 8 minutes. Add wine, broth, and any accumulated beef juices and cook until reduced to ¼ cup, about 6 minutes. Off heat, whisk in remaining butter and parsley. Season with salt and pepper. Top each puff pastry with 1 steak and one-quarter of mushroom mixture. Serve.
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