Post by Loupy on Feb 11, 2014 18:00:56 GMT -7
Deconstructed Beef Wellington with Bleu Cheese Sauce
by Claire @ alittleclaireification.com/
Our favorite things about beef wellington are obviously the delicious beef tenderloin, the layer of duxelles {mushrooms minced with shallots and herbs and then sauteed in butter} and the puff pastry so we have all of that goodness included here, don’t worry.
I love working with puff pastry and I always make sure to have it on hand in my freezer for both sweet and savory recipes. I would definitely say it’s one of my favorite “go to” frozen staples. If you haven’t ventured out and tried it yet, I have to tell you it’s not scary at all and can be used in so many creative ways. I love that I can use what I need and keep the rest frozen until the next recipe.
Preparation time: 45 minute(s) {includes puff pastry thawing}
Cooking time: 1 hour
Number of servings: 4
Ingredients
For the Pastry:
1/4 sheet frozen puff pastry dough
For the Duxelles:
1 pint mushrooms {I use baby Portobellos)
2 shallots, peeled and roughly chopped
3 tablespoons minced garlic (or three cloves peeled and roughly chopped).
3 sprigs fresh thyme, leaves only {and some for garnish}
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Salt & Pepper
For the Steak:
1 lb beef tenderloin {two filets}
2 tablespoons olive oil
2 tablespoons butter
1/2 cup red wine {substitute beef stock if needed}
For the Bleu Cheese Sauce:
2 cups heavy cream
4 ounces crumbled Bleu Cheese
3 tablespoons freshly grated Parmesan
1 tablespoon fresh thyme leaves
2 tablespoons minced fresh parsley leaves
Instructions
Remove the puff pastry from the freezer and set aside until able to separate.
Break off 1/4 of one sheet and place on a baking sheet {seal and return the rest of the puff pastry to the freezer}.
Create 4 inch squares by cutting the puff pastry and laying it out onto the baking sheet.
Return the prepared puff pastry squares to the refrigerator to chill.
Preheat the oven to 400*
For the Bleu Cheese sauce:
Place the heavy cream into a sauce pan over medium-high heat and bring to a boil {do not walk away!}.
Once boiling, stir and reduce the heat to low, continuing to boil for 20 minutes.
Remove the heavy cream from the heat and add the bleu cheese, parmesan and salt and pepper to taste.
Stir until all of the cheeses are melted.
Set aside – cheese sauce will thicken upon standing.
Toss in the parsley and stir.
To make the Duxelles:
In a food processor, add mushrooms, shallots, garlic, and thyme until finely chopped.
Add butter and olive oil to a medium sized skillet and set over medium heat.
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated.
Lightly salt and pepper the mixture and set aside off the heat.
For the puff pastry:
While the duxelles are sauteing, remove the chilled puff pastry squares and place into the oven for 11-15 minutes until puffed and golden brown.
Allow to cool for 5 minutes and then transfer the puff pastry squares to a cooling rack.
For the Beef:
In a cast iron skillet over medium heat, add the butter and olive oil.
Heat for 3-4 minutes.
Once the pan is hot, add the beef tenderloin.
Sear for 2-3 minutes on both sides.
Add the red wine {or beef stock} and continue to cook for 3-4 more minutes, turning the meat half way through.
Remove the meat to a plate and allow to rest for at least 10 minutes before slicing.
To Plate:
Prepare your plates with one of the puff pastry squares.
Spread 2 tbsp of the duxelles mixture on top of each puff pastry.
Slice the tenderloin into 1/2″ strips and lay three strips on top of the pastry.
Add any desired side items to the plate.
Drizzle the beef covered pastry with the bleu cheese sauce and garnish with fresh thyme leaves.
by Claire @ alittleclaireification.com/
Our favorite things about beef wellington are obviously the delicious beef tenderloin, the layer of duxelles {mushrooms minced with shallots and herbs and then sauteed in butter} and the puff pastry so we have all of that goodness included here, don’t worry.
I love working with puff pastry and I always make sure to have it on hand in my freezer for both sweet and savory recipes. I would definitely say it’s one of my favorite “go to” frozen staples. If you haven’t ventured out and tried it yet, I have to tell you it’s not scary at all and can be used in so many creative ways. I love that I can use what I need and keep the rest frozen until the next recipe.
Preparation time: 45 minute(s) {includes puff pastry thawing}
Cooking time: 1 hour
Number of servings: 4
Ingredients
For the Pastry:
1/4 sheet frozen puff pastry dough
For the Duxelles:
1 pint mushrooms {I use baby Portobellos)
2 shallots, peeled and roughly chopped
3 tablespoons minced garlic (or three cloves peeled and roughly chopped).
3 sprigs fresh thyme, leaves only {and some for garnish}
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Salt & Pepper
For the Steak:
1 lb beef tenderloin {two filets}
2 tablespoons olive oil
2 tablespoons butter
1/2 cup red wine {substitute beef stock if needed}
For the Bleu Cheese Sauce:
2 cups heavy cream
4 ounces crumbled Bleu Cheese
3 tablespoons freshly grated Parmesan
1 tablespoon fresh thyme leaves
2 tablespoons minced fresh parsley leaves
Instructions
Remove the puff pastry from the freezer and set aside until able to separate.
Break off 1/4 of one sheet and place on a baking sheet {seal and return the rest of the puff pastry to the freezer}.
Create 4 inch squares by cutting the puff pastry and laying it out onto the baking sheet.
Return the prepared puff pastry squares to the refrigerator to chill.
Preheat the oven to 400*
For the Bleu Cheese sauce:
Place the heavy cream into a sauce pan over medium-high heat and bring to a boil {do not walk away!}.
Once boiling, stir and reduce the heat to low, continuing to boil for 20 minutes.
Remove the heavy cream from the heat and add the bleu cheese, parmesan and salt and pepper to taste.
Stir until all of the cheeses are melted.
Set aside – cheese sauce will thicken upon standing.
Toss in the parsley and stir.
To make the Duxelles:
In a food processor, add mushrooms, shallots, garlic, and thyme until finely chopped.
Add butter and olive oil to a medium sized skillet and set over medium heat.
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated.
Lightly salt and pepper the mixture and set aside off the heat.
For the puff pastry:
While the duxelles are sauteing, remove the chilled puff pastry squares and place into the oven for 11-15 minutes until puffed and golden brown.
Allow to cool for 5 minutes and then transfer the puff pastry squares to a cooling rack.
For the Beef:
In a cast iron skillet over medium heat, add the butter and olive oil.
Heat for 3-4 minutes.
Once the pan is hot, add the beef tenderloin.
Sear for 2-3 minutes on both sides.
Add the red wine {or beef stock} and continue to cook for 3-4 more minutes, turning the meat half way through.
Remove the meat to a plate and allow to rest for at least 10 minutes before slicing.
To Plate:
Prepare your plates with one of the puff pastry squares.
Spread 2 tbsp of the duxelles mixture on top of each puff pastry.
Slice the tenderloin into 1/2″ strips and lay three strips on top of the pastry.
Add any desired side items to the plate.
Drizzle the beef covered pastry with the bleu cheese sauce and garnish with fresh thyme leaves.
