Photo by Iuliia Nedrygailova
SERVES 2
Steak
2 filet mignons, 1½-inches thick
Kosher salt
Fresh ground black pepper
1 tablespoon olive oil
Dijon mustard
Mushroom Duxelles
1 tablespoon unsalted butter
1 small shallot, minced
1 small clove garlic, minced
4 ounces sliced mushrooms
Kosher salt
Fresh ground black pepper
1 tablespoon dry sherry or vermouth, optional
1 sheet puff pastry, thawed according to package instructions
¼ cup heavy cream
Red wine sauce or steak sauce, for serving (optional)
Chateau Potatoes
6–8 small red potatoes
Paprika or preferred seasoning
Olive oil or vegetable cooking spray
Preheat oven to 425 F. Season the filets with salt and pepper; smear with oil and let rest for 30 minutes. In a medium skillet over medium-high heat, sear filets on each side for 1 minute. Remove from pan; allow to cool and smear with mustard. In the same skillet, add butter, shallots and garlic. Add mushrooms and cook until mushrooms are tender. Add sherry and cook a little longer until liquid has evaporated. Remove from pan and let cool slightly.
On a floured surface, roll out the dough slightly and cut in half. Place half of the mushroom mixture on the dough and place a filet on top. Using your fingers or a pastry brush, brush a little water around the outside edges of the pastry dough. Wrap pastry around filet into a pocket and place on a baking sheet, lined with parchment paper, seam side down. Brush the outside of the pastry with heavy cream. Bake in preheated oven for 20 minutes or until pastry is golden brown.
Lower oven temperature to 400 F. Peel potatoes and cut off each end. Slice down each side until you have four even sides, then again down each pointed edge until you have 8-sided potatoes. Season lightly with paprika and place on a baking sheet sprayed with cooking spray. Bake for one hour, turning once, until potatoes are brown and done.
To serve, smear some of the red wine sauce or steak sauce on the plate and cover with a beef wellington and the chateau potatoes.
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