Beef Wellington with Mushroom Sauce
with Chive Mashed Potatoes, Horseradish Sauce & Cherry Walnut Salad
Ease the transition from hearty winter dinners to lighter spring dishes with this short-cut take on a British favorite. You’ll savor juicy beef tenderloin (the same cut as filet mignon!), mushroom sauce, and chive mashed potatoes alongside a zingy horseradish dipper and cherry walnut salad. And because that traditional crust can be a little intimidating, we’ll let you in on our secret for weeknight Wellingtons: pizza dough! This forgiving sub for finicky pastry gives the dish a simpler spin with an equally delicious finish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
7 ounce
Thin Crust Pizza Dough
(Contains Wheat)
10 ounce
Beef Tenderloin Filets
1 teaspoon
Garlic Powder
12 ounce
Yukon Gold Potatoes
¼ ounce
Chives
2 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Dijon Mustard
1 unit
Shallot
4 ounce
Cremini Mushrooms
1 unit
Beef Demi-Glace
(Contains Milk)
5 teaspoon
Sherry Vinegar
2 ounce
Mixed Greens
½ ounce
Walnuts
(Contains Tree Nuts)
1 ounce
Dried Cherries
2 ounce
Creamy Horseradish Sauce
(Contains Eggs)
Not included in your delivery
2 teaspoon
Cooking Oil
Sugar
1 tablespoon
Olive Oil
5 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Bring pizza dough to room temperature. • Pat beef* dry with paper towels; season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over high heat. Once pan is very hot, add beef and sear until browned, 30 seconds per side. TIP: If you prefer well-done beef, sear 30-60 seconds more per side. • Turn off heat. Transfer to a plate; place in refrigerator to cool. Wipe out pan.
• Wash and dry produce. • Dice potatoes into ½-inch pieces. Thinly slice chives. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot; mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives. Taste and season with salt and pepper.
• While potatoes cook, open tube of pizza dough and separate sheets at dotted line; place on a lightly oiled baking sheet. (TIP: Use your fingers to push and stretch the dough slightly.) (For 4 servings, place two sheets of dough at a time on baking sheet. Brush and roll beef, then repeat with remaining two sheets of dough.) • Brush beef all over with mustard; place tenderloins on one side of each sheet of dough. Roll dough over beef, pinching ends to seal. Arrange seam sides down; sprinkle with a pinch of salt. • Bake on middle rack until golden, 14-16 minutes. Let rest for 5 minutes.
• While beef cooks, halve, peel, and thinly slice shallot. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for beef over medium heat. Add shallot, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 4-7 minutes. TIP: Add a splash of water if veggies begin to brown too quickly. • Add demi-glace, half the vinegar (you’ll use the rest later), remaining garlic powder, ½ cup water (¾ cup for 4), and a pinch of sugar. Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and season with salt and pepper.
• In a medium bowl, combine mixed greens with walnuts, cherries, remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper. • Cut each beef Wellington into 1-inchthick slices; divide between plates. Drizzle with sauce. Serve with mashed potatoes, salad, and horseradish sauce on the side.
