Individual beef Wellingtons with wine reduction sauce, string beans with caramelized onions and butter-garlic sauce, spaghetti squash with sage butter sauce, and popovers.

By Chef Andrew

Servings: 4-6

Ingredients

• Wine Reduction Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 4 oz fresh beef broth
  • 4 oz red wine for cooking
  • ¼ cup heavy cream
  • Salt
• Wellingtons
  • 1 lb frozen puff pastry
  • 1 lb mushrooms
  • 1 large yellow onion
  • ½ cup sherry
  • ¼ cup butter
  • ¼ cup fresh parsley
  • 3 pounds beef tenderloin (cut into 6 – 8 oz. filets)
  • 4 oz pork pâté de campagne or truffle mousse
  • 1-2 eggs
• Sides
  • Green Beans
    • Yellow Onion
    • Butter
    • Salt
    • Garlic Cloves – 2 dozen
  • Spaghetti Squash
    • Butter
    • Minced Fresh Sage
    • Salt

Meal Prep

• Trim green beans.
• Peel garlic cloves
• Halve spaghetti squash and spoon out seeds.
• Mince sage.
• Ciseler (dice) two onions into separate bowls.
• Mince parsley
• Chop mushrooms

Pre-Cook

• Wellingtons
  • Preheat the oven to 500°F with a cast iron pan inside.
  • Partially thaw the puff pastry sheets.
  • While the oven is heating, in a large skillet over medium heat, combine the mushrooms, one diced yellow onion, sherry, butter and parsley and sautè until all the liquid is absorbed and the mixture resembles a paste. 
  • Move to the food processor, add pâté and mix well.  
  • Roll out 6 pieces of pastry thin enough to cover the top, sides and bottom of each filet.
  • When the oven reaches 500°F, carefully move the pan to the stove top and heat on high for 3-5 minutes.
  • Sear the filets for 1 minute on each side.
  • Cover the top of each steak with the pâté/mushroom mixture.
  • Wrap each steak in pastry and brush all sides of the pastry with egg wash.
  • Optional: cut additional pastry lattices and place on top of Wellingtons. Coat with egg wash.
  • Place the wrapped steaks on a baking sheet covered with parchment paper.
  • Cover with plastic wrap, being mindful of the pastry, and store in the refrigerator until ready to cook.

• Spaghetti Squash
  • Reduce the oven to 400°F.
  • Place squash halves face down in a baking dish partially filled with water.
  • Cook squash until softened. Do not overcook as squash will be finished closer to serving time. 
  • Scrape squash into a bowl with a fork and mix with the butter and fresh sage.
  • Place into a dry baking dish and refrigerate until ready for the final cook.

Final Cook

• Caramelize one yellow onion and 2 dozen garlic cloves in a large pan.
• Preheat oven to 425°F.
• Combine red wine and beef broth into a sauce pan. Bring to a boil and then reduce to a simmer.
• Place the baking dish with spaghetti squash on the top rack of the oven.
• Bake Wellingtons uncovered on the middle shelf of the oven for 25 minutes. (Note: They will be rare but will continue cooking while resting). Let stand for 5 -10 minutes.
• Cook flour and butter in a pan until a golden roux is formed. Slowly whisk in wine broth smoothing any lumps. Stir in heavy cream. Bring to a boil and then reduce by one-third.
• Mix green beans and butter into the pan with the caramelized onions and garlic cloves. Sauté beans until softened but still firm.
• Plate the Wellingtons and spoon over them with the wine reduction or serve separately in gravy boat to highlight the Wellingtons. Plate the green beans, and spaghetti squash alongside the beef.
• We also always do popovers!

Pair with a hearty Cabernet Sauvignon or Red Bordeaux.