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Easy Beef Wellington

Easy Beef Wellington

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 53 minutes

Ingredients: Add ingredients to List

4 each ( 5 oz.) thick-cut (at least 1 1/2 inches) filets center-cut beef tenderloin (filet mignon)
1/4 teaspoon salt, or to taste, divided
1/4 teaspoon freshly ground black pepper, or to taste, divided
12 oz mushrooms, sliced
2 each Shallots, peeled and chopped
1 teaspoon minced garlic
1 teaspoon Fresh thyme leaves
4 teaspoons olive oil
1 sheet (1/2 a 17.3 oz. pkg.) frozen puff pastry (such as Pepperidge Farm), thawed
1/4 cup all-purpose flour, for rolling
1 each egg, lightly beaten

directions:

1. Season filets with half the salt and pepper, or to taste. Spray a nonstick skillet with vegetable cooking spray and heat over medium heat. Cook filets on both sides until well browned, about 2 minutes per side. Remove from heat and chill in the fridge for at least 3 hours. This step can be done a day in advance. Wipe the skillet clean.
2. Prepare duxelles. Place mushrooms, shallots, garlic, and thyme in a foodprocessor or blender. Work in batches if necessary and pulse until finely chopped.
3. Add oil to the nonstick skillet and heat over medium-high heat. Add mushroommixture and season with remaining 1/8 teaspoon each salt and pepper, or to taste. Saute until vegetables begin to release their juices, about 3 minutes, then continue to saute until the liquid has evaporated, about 18 to 20 minutes; mushrooms should be almost paste-like. Refrigerate until chilled, at least 1 hour and up to overnight. Duxelles may also be prepared a day in advance and stored, covered and refrigerated.
4. When ready to bake the Wellingtons, preheat oven to 425 degrees. Spray a baking sheet with vegetable cooking spray.
5. Remove beef and duxelles from fridge. Cut pastry sheet into four squares. Using a rolling pin dusted with flour, slightly roll out each square. Brush one side of the pastry with beaten egg. Place 1/4 of the duxelles on each of the squares and spread out evenly, leaving a 1-inch border. Place filets on top of the duxelles and wrap the dough up and around and seal. Transfer tothe baking sheet, seam side down, and brush all visible dough with egg. Make sure there's at least 1 inch of space around each wrapped filet. Cut a slit in the top of each to allow the steam to escape.
6. Bake for 22 to 28 minutes for mediumrare center and a golden brown pastry top. Allow to rest for 5 to 10 minutes, then serve.
Source: Hannaford fresh Magazine, September - October 2012

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Quantity Ingredients  
4 each ( 5 oz.) thick-cut (at least 1 1/2 inches)  
1/4 teaspoon salt, or to taste, divided  
1/4 teaspoon freshly ground black pepper, or to ta  
12 oz mushrooms, sliced  
2 each Shallots, peeled and chopped  
1 teaspoon minced garlic  
1 teaspoon Fresh thyme leaves  
4 teaspoons olive oil  
1 sheet (1/2 a 17.3 oz. pkg.) frozen puff pastry (  
1/4 cup all-purpose flour, for rolling  
1 each egg, lightly beaten  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 580 kcal (29%)
Calories from Fat 333 kcal (0%)
Total Fat 37 g (56%)
Saturated Fat 11 g (55%)
Cholesterol 130 mg (43%)
Sodium 510 mg (21%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 2 g (8%)
Protein 32 g (53%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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