Classic Beef Wellington with Creamy Garlic Mashed Potatoes and Roasted Brussels Sprouts
Tips for Experienced Cooks
To elevate your Beef Wellington, consider adding a thin layer of prosciutto around the beef before applying the mustard and mushroom mixture; this adds an extra layer of flavor and helps keep the beef moist. For the mashed potatoes, try roasting the garlic prior to mashing for a deeper, sweeter garlic flavor. Don’t be afraid to experiment with different herbs in your Brussels sprouts, such as thyme or rosemary, for added complexity.
Step 1: Preheat oven and prepare mushroom mixture
Preheat the oven to 400°F (200°C). In a food processor, pulse the mushrooms, shallots, and garlic until finely chopped. In a large sauté pan, melt the butter over medium heat. Add the mushroom mixture and cook until all the moisture has evaporated. Stir in the white wine and continue cooking until the mixture thickens. Remove from heat and let cool.
- 1 lb mushrooms
- 2 shallots
- 3 cloves garlic
- 2 tbsp butter
- 1/4 cup white wine
Step 2: Season and sear the beef
Season the beef fillet with salt and pepper. Heat a skillet over high heat and sear the beef on all sides until browned. Remove from heat and let cool.
- 1 beef fillet
- Salt and pepper to taste
Step 3: Assemble the Wellington
Spread a thin layer of Dijon mustard over the beef fillet. Place the mushroom mixture on a sheet of puff pastry and place the beef on top. Wrap the pastry around the beef, sealing the edges. Brush the pastry with beaten egg.
- 2 tbsp Dijon mustard
- 1 sheet puff pastry
- 1 egg, beaten
Step 4: Bake the Wellington
Bake the wrapped beef in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness. Let rest for 10 minutes before slicing.
- Prepared Wellington from step 3
Step 5: Prepare the mashed potatoes
While the beef is baking, boil the potatoes until tender. Drain and return to the pot. Add the cream, butter, minced garlic, salt, and pepper. Mash until creamy and smooth.
- 1 lb potatoes
- 1/2 cup cream
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Step 6: Roast the Brussels sprouts
Preheat the oven to 425°F (220°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until crispy and golden brown.
- 1 lb Brussels sprouts
- 2 tbsp olive oil
- Salt and pepper to taste
Step 7: Serve
Serve the sliced beef Wellington with a dollop of creamy garlic mashed potatoes and a side of roasted Brussels sprouts.
Meat, Eggs, & Dairy
- 2 pounds beef fillet
Pantry Items
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1 clove egg
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1 tablespoon dijon mustard
- 1 sheet puff pastry
- 2 tablespoons olive oil
Fresh Produce & Herbs
- 1 pound cremini mushrooms
- 2 cloves shallot
- 1 pound yukon gold potato
- 1 pound brussels sprout
Seasonings & Spices
- 4 cloves garlic
- clove salt
- clove pepper
