Deconstructed Beef Wellington

Name: Deconstructed Beef Wellington
Ingredients: 2 sheets puff pastry, frozen is fine; 2 tablespoons butter; 2 shallots, diced; 8 oz Cremini mushrooms, sliced; 8 oz button mushrooms, sliced; 1 tablespoon fresh thyme leaves; 1 tablespoon soy sauce; 1 tablespoon lemon juice; 2 tablespoons fresh Tarragon; 3/4 cup sliced almonds, toasted in the oven; 1 minced shallot; 1/4 cup brandy; 3 tablespoons sherry or Madeira; 2 sprigs fresh thyme; 1/3 cup heavy cream; 4 tablespoons green peppercorns in brine; 1 teaspoon Dijon mustard; Chives; 6 ounces torchon foie gras (I get mine from www.dartagnan.com or locally from Lowry Hill Meats here in Minnesota); 4 portions of beef tenderloin 6-7 ounces each; Salt/Pepper to taste; 3 tablespoons butter; 2 sprigs each fresh thyme and rosemary; 3 whole garlic cloves, gently smashed

andrewzimmern.com

Experience deconstructed Beef Wellington with seared beef tenderloin, mushroom duxelles, foie gras, and a flavorful sauce—all without the traditional pastry. Perfect for a special holiday dinner.

View full recipe on andrewzimmern.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

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Ingredients

2 sheets puff pastry, frozen is fine
2 tablespoons butter
2 shallots, diced
8 oz Cremini mushrooms, sliced
8 oz button mushrooms, sliced
1 tablespoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons fresh Tarragon
3/4 cup sliced almonds, toasted in the oven
1 minced shallot
1/4 cup brandy
3 tablespoons sherry or Madeira
2 sprigs fresh thyme
1/3 cup heavy cream
4 tablespoons green peppercorns in brine
1 teaspoon Dijon mustard
Chives
6 ounces torchon foie gras (I get mine from www.dartagnan.com or locally from Lowry Hill Meats here in Minnesota)
4 portions of beef tenderloin 6-7 ounces each
Salt/Pepper to taste
3 tablespoons butter
2 sprigs each fresh thyme and rosemary
3 whole garlic cloves, gently smashed