Deconstructed Beef Wellington with Berry Tart

Recipes

4 servings

1 hour, 15 minutes total (Active 40 minutes)

Shopping list

Preheat oven to 350°F; prepare tart through step 2 (35 minutes)
Begin steaks; while roasting, prepare desired sides, then complete steaks and serve (40 minutes)
Complete dessert when ready to serve

Deconstructed Beef Wellington

Ingredients

Cooking spray
1 (17.3 oz) box frozen puff pastry sheets
4 oz pâté (or liverwurst)
2 (8 oz) filet mignon steaks
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons canola oil, divided
8 oz sliced fresh baby portabella mushrooms
1 cup cream sherry
1 cup beef broth
2 teaspoons cornstarch
2 tablespoons water

Steps

Preheat oven to 425°F. Coat baking sheet with cooking spray. Cut each frozen pastry sheet into thirds; do not unfold. Arrange 4 squares on baking sheet 2–3 inches apart; return remaining 2 squares to freezer for other use. Cut pâté into 8 (½-inch-thck) slices.
Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 1–2 minutes on each side until browned. Transfer steaks to baking sheet; roast 8–10 minutes until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time.
Bake pastry squares 10–12 minutes until golden and puffed. Cut steaks into ¼-inch-thick slices.
Meanwhile, place remaining 1 tablespoon oil in same sauté pan, then add mushrooms; cook and stir 3–4 minutes until browned. Add sherry and cook 2–3 minutes until reduced by about one-half. Stir in broth; cook 2–3 more minutes. Combine cornstarch and water; add slowly to sauce, whisking continuously until smooth. Simmer 1–2 minutes to thicken sauce.
Place puff pastries on serving plates; top each pastry with 2 pâté slices and one-fourth steak slices. Drizzle with sauce. Serve.

Berry Tart

Ingredients

¾ cup frozen reduced-fat whipped topping
Cooking spray
1 package gingerbread (or sugar) cookie dough (14–16 oz)
1 (13 oz) jar raspberry preserves
1 lemon, for juice
6 oz fresh raspberries

Steps

Thaw whipped topping. Preheat oven to 350°F. Coat 9-inch pie pan with cooking spray. Juice one-half lemon (1 tablespoon).
Place cookie dough block into pie pan. Bake 5 minutes. Remove from oven and press warm dough to spread evenly over bottom of pan. Bake 15–17 more minutes until firm. Let stand to cool.
Whisk preserves and lemon juice until blended; stir in raspberries. Cut cookie into 8 wedges; top with raspberry mixture and whipped topping.

Serving Suggestions

Complete your meal with steamed broccoli, mashed potatoes, and dinner rolls.
Serve remaining pâté on crackers or toasted bread as an appetizer.
Try the tart with your favorite prepared cookie dough and flavor of preserves.

Deconstructed Beef Wellington

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Berry Tart

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Deconstructed Beef Wellington

Amount per ¼ recipe serving: Calories 660, Total Fat 37g, Sat Fat 14g, Trans Fat 0g, Chol 175mg, Sodium 890mg, Total Carb 36g, Fiber 3g, Total Sugar 8g, (Incl. 7g Added Sugars), Protein 32g, Vitamin D 0%, Calc 2%, Iron 35%, Potassium 10%

Berry Tart

Amount per ⅛ recipe serving: Calories 380, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0g, Chol 5mg, Sodium 140mg, Total Carb 69g, Fiber 4g, Total Sugar 49g, (Incl. 48g Added Sugars), Protein 2g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 0%