Steak Wellington

Ingredients

• 3 Thyme Sprigs
• 16 oz Carrot
• 2 Sirloin Steaks
• 6 oz Cremini Mushrooms
• 1 Puff Pastry Dough Square
• 2 tsp. Beef Demi-Glace
• ⅝ oz Butter
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Pan

2. 2

   Cook Within: The crosshatch pattern on the puff pastry is decorative, not functional. If crunched for time or not feeling the artistic muse, feel It’s not clear if this dish was named for England’s Duke of Wellington or after a dish served in Wellington, New Zealand. It became a fancy dinner party favorite when White House chef Rene Verdon served this at a state dinner hosted by the Kennedy administration in the early

3. 3

   Bake the Carrots: Stem and coarsely chop thyme. Peel, trim, and cut carrot into ½” pieces at an angle. Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and carrots to hot pan. Cook, stirring often, until lightly browned, 3-5 minutes. Place pan in oven and bake until tender and golden brown, 15-18 minutes, stirring once halfway through. Remove from oven and season with half the thyme (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper. While carrots bake, sear steaks.

4. 4

   Remove puff pastry square from refrigerator. Use: the back of a small knife to draw diagonal lines on puff pastry square, ½” apart. Draw another set of lines in opposite direction to make a crosshatched pattern. Halve puff pastry and return to refrigerator. cooked mushrooms (reserve remaining for sauce) on top of each steak.

5. 5

   Sear the Steaks: Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Place a medium olive oil and steaks to hot pan. Sear until browned, 2-3 minutes per side. Remove to a plate. Steaks will finish cooking in a later step. Reserve pan; no need to

6. 6

   Bake the Steaks: Place puff pastry over width of mushroom-covered portion of steak. Stretch dough slightly so it tucks under bottom of steak. Place on top rack in oven and bake until puff pastry is golden brown and steaks reach a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and rest 2 minutes. While steaks bake,

7. 7

   Slice mushrooms thinly. Return pan used to cook: steak over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until golden brown, 4-6 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.

8. 8

   Add demi-glace and ¼ cup water to pan with: remaining mushrooms. Bring to a boil over high heat and boil until reduced by half, 1-3 minutes. Remove from burner and swirl in butter and remaining thyme. Place carrots on plate and put steak Wellington in front of carrots. Spoon mushroom demi-glace in front of steak. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. Ƀ Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. Ƀ For best results, leave puff pasty in refrigerator until use. Half is added to roasted carrots and remaining is in sauce. are used twice. ⅔ top steaks and remaining are in sauce. the recipe before you start–we promise it will be time Ƀ Move oven rack to top position