Ok, cheesy title, I know. But it makes me laugh every time I say it. Perhaps it’s because I am, in part, laughing at the ridiculousness of Beef Wellington itself. Do I not love Filet, Mushrooms Sauce, and puff pastry, you ask? I do, I do. However, I do not think the risk of failure presented by trying to cook them together is worth the price of steak. A classic Beef Wellington calls for wrapping tenderloin in a mushroom pate followed by a delicate pastry. In searching the Internet for various Beef Wellington recipes, I came across many, many comments from people who said they ruined Christmas dinner, sent their dinner over to he neighbors, or pitched it in the garbage because it didn’t turn out. In Julia Child’s recipe, there i
s call for browning, then cooling the beef to set, then cooking again, along with many complicated pastry steps in between. I have no doubt that this recipe, from her kitchen, is something for the Gods. But for us everyday busy folks, it’s just too fussy, when a good, no….a great dinner doesn’t need to be. Why not cook the flavors separately, enjoy them together, and spare yourself the risk of anything short of success? I’ve created a recipe that can be executed in less than 30 minutes, is foolproof and fabulous! This recipe calls for baking the steaks for 15 minutes after a quick sear — in the same pan (talk about less mess). Your results are moist and tender fillets.
Top with a wonderful mushroom sauce that works double-duty as an omelete base. Cook or buy some croissants to enjoy on the side, and you’re good to go!
I truly will never cook filet any other way again. And when you realize it still has all the show and delicacy for serving company or celebrating a special occasion I doubt you will either. With smart recipes and smart shopping, dinner really can be made with less stress, less mess… and more success.
This blog is a continuation of the Julie & Julia series presented by BOOKmama and FOODIEmama. If you haven’t yet, check out BOOKmama’s current blog for some insight into Julia outside the kitchen. And again, Bon Apetit!
Beef WellingMom
a.k.a. Filet Mignon with Red Wine Mushroom Sauce
Ingredients
- 4 8-oz. Filet mignons
- 2 tablespoons McCormick Steak Seasoning (Or and equal combination of rock salt, cracked black pepper, garlic powder and paprika)
- 1 tablespoon olive oil
Directions
1. Remove all moisture from beef with paper towels. Rub steaks with seasoning.
2. Heat oil in pan on stove and over medium-high heat, sear steaks for one and a half minutes on each side.
3. Transfer pan to 375 degree F (185 degree C) preheated oven, and continue to cook 15 minutes more for medium steaks.
Red Wine Mushroom Sauce
- 3/4 cup dry red wine
- 3/4 cup balsamic vinegar
- 1/4 cup sugar
- 2 teaspoons thyme
- dash of salt and pepper
- 1 package button mushrooms, finely chopped
- 2 green onions, finely chopped
- 3 tablespoons butter
Directions
1. Heat butter in pan on stove over medium-low heat.
2. Add mushrooms and onions and cook, stirring occasionally, until softened.
3. Ad remaining ingredients, increase heat to medium-high and continue to cook for 20 minutes until some liquid evaporates and flavors set.
Morning After Mushroom Omelets with Red Wine Mushroom Sauce
If you are lucky enough to have some leftover mushroom sauce, (the above recipe is generous, so you should) you have the makings of a delicious, gourmet-quality, and effortless mushroom omelet. Cooking once to eat twice is a bonus for anyone who values their time, and this recipe makes that possible.
Ingredients
- 3 eggs
- 1/3 cup milk
- 1 tablespoon butter
- leftover mushroom sauce
- ¼ cup shredded mozzarella cheese
Directions
1. Melt butter in pan on stove. Whisk eggs and milk together.
2. Add eggs to pan and let set for one minute.
3. Top with three-quarters of your remaining mushroom sauce, and cheese. Let set one minute more, and then fold omelet and cook until eggs are set. Top with remaining mushroom sauce.
Tags: Beef Wellington, Julie & Julia
