Fake-Out Beef Wellington Recipe
Marinated round steak is almost as tender as filet mignon, and the mushroom mixture (called duxelles) adds a rich meaty flavor. Save this recipe for a special occasion.
SERVES ► 4
- 1 pound round steak
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- ⅛ teaspoon pepper
- 1 (4-ounce) can mushroom pieces, drained
- 4 cloves garlic, minced
- ½ onion, chopped
- 1 tablespoon butter
- ½ teaspoon salt
- 2 tablespoons heavy cream
- ½ teaspoon dried thyme leaves
- 1 (8-ounce) sheet frozen puff pastry, thawed
The day before, cut round steak into 4 portions and trim off excess fat. Pierce steaks with fork.
Place in 9″ glass baking dish and drizzle with olive oil, lemon juice, and pepper. Turn steaks to coat. Cover and refrigerate for 24 hours.
In food processor, combine mushrooms, garlic, and onion and process until finely chopped.
In medium saucepan, melt butter over low heat and add mushroom mixture. Cook for 15–20 minutes, stirring frequently, until mixture is deep golden brown and all the liquid evaporates.
Sprinkle mixture with salt and add cream and thyme leaves; bring to a simmer. Remove from heat and cool; cover and refrigerate.
The next day, warm a large nonstick skillet over medium heat. Drain steaks and pat dry; discard marinade.
Sauté steaks for 3 minutes on one side, then turn and cook for 1–2 minutes on other side. Remove to platter and let stand for 20 minutes to cool.
Preheat oven to 400°F. On lightly floured surface, roll puff pastry to a 14″ square. Cut into four 7-inch squares.
Divide mushroom mixture in the center of each sheet the size of each piece of steak. Place steak on top. Bring corners to center to completely cover meat and seal edges.
Place seam-side-down on baking sheet; cut decorative swirls into the top.
Bake for 20–30 minutes or until deep golden brown. Serve immediately.
Duxelles
If you like the flavor of duxelles, make a large batch and freeze it in ½ cup portions. It adds wonderful richness to almost any main dish recipe. Stir it into stew, add it to a beef casserole or stir-fries, or spread it on top of grilled or sautéed steaks to stretch the meat and add a meatier flavor.
