Added: October 07, 2016
YIELD | 3
1 lb Monterey Small White Button Mushrooms (360950), coarsely chopped
1 Tbsp Roland White Truffle Oil (620440)
1/2 tsp Salt
1/4 tsp Pepper
2 sprigs Bix Thyme (391078)
1 cup Red Wine
1 each Baker Boy Puff Pastry Sheet Dough – 10x15 in (991060)
2 lb Greater Omaha 1920 Angus Choice Beef Tender (937200), cleaned, trimmed, grill marked
1 each Egg, yolk
1 Tbsp Whole Milk
9 oz Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700), prepared
PREP | 1. For mushroom duxelle: Add mushrooms to a food processor and process until completely smooth. In a pan over medium heat, add processed mushrooms, truffle oil, salt, pepper, thyme and wine; spread mixture evenly; cook on a mediumlow heat until moisture in pan is dry. Remove from heat and let cool.
2. Lay out a clean, long piece of plastic wrap. Gently roll out pastry on top until dough is 1/4-inch thin. Place prepared beef and mushroom duxelle on one end of the puff pastry and wrap. Pinch ends closed and trim off any excess puff pastry. Use plastic wrap to tightly seal. Place in refrigerator for about 5 minutes to firm up.
3. In a bowl, mix together egg yolk and milk to create an egg wash.
4. Place sheet of parchment paper or aluminum foil on a baking sheet. Remove wellington from fridge, remove plastic wrap and lay seam-side down on prepared baking sheet. Baste top with egg wash. Bake at 400°F for approximately 25-30 minutes or until beef is done. Remove from oven and let rest for at least 10 minutes before slicing into medallions.
5. To plate: Ladle out prepared demi-glace on plate. Place wellington slice overtop. Garnish with a few
sprigs of thyme. Add a side of Norpac Flav-R-Pac® American Harvest™ Cascade Blend Vegetables (964400) and a cup of Norpac Soup Supreme® Captain’s Corn Chowder (946650) topped with a couple Pretzilla Bites (953920). Print ◄ Back to Recipe Gallery