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Beef Wellington with Mushroom Sauce

Beef Wellington with Mushroom Sauce

with Chive Mashed Potatoes, Horseradish Sauce & Cherry Walnut Salad

spring selects
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Ease the transition from hearty winter dinners to lighter spring dishes with this short-cut take on a British favorite. You’ll savor juicy beef tenderloin (the same cut as filet mignon!), mushroom sauce, and chive mashed potatoes alongside a zingy horseradish dipper and cherry walnut salad. And because that traditional crust can be a little intimidating, we’ll let you in on our secret for weeknight Wellingtons: pizza dough! This forgiving sub for finicky pastry gives the dish a simpler spin with an equally delicious finish.

Allergens:WheatMilkTree NutsEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Prep Time15 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

7 ounce

Thin Crust Pizza Dough

(ContainsWheat)

10 ounce

Beef Tenderloin Steak

1 teaspoon

Garlic Powder

12 ounce

Yukon Gold Potatoes

¼ ounce

Chives

2 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Dijon Mustard

1 unit

Shallot

4 ounce

Cremini Mushrooms

1 unit

Beef Demi-Glace

(ContainsMilk)

5 teaspoon

Sherry Vinegar

2 ounce

Mixed Greens

½ ounce

Walnuts

(ContainsTree Nuts)

1 ounce

Dried Cherries

2 ounce

Creamy Horseradish Sauce

(ContainsEggs)

Not included in your delivery

2 teaspoon

Cooking Oil

Sugar

1 tablespoon

Olive Oil

5 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1270 kcal
Fat70 g
Saturated Fat28 g
Carbohydrate111 g
Sugar27 g
Dietary Fiber9 g
Protein48 g
Cholesterol195 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Medium Pot
Strainer
Potato Masher
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position and preheat oven to 450 degrees. Bring pizza dough to room temperature. • Pat beef* dry with paper towels; season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over high heat. Once pan is very hot, add beef and sear until browned, 30 seconds per side. TIP: If you prefer well-done beef, sear 30-60 seconds more per side. • Turn off heat. Transfer to a plate; place in refrigerator to cool. Wipe out pan.

2

• Wash and dry produce. • Dice potatoes into ½-inch pieces. Thinly slice chives. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot; mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives. Taste and season with salt and pepper.

3

• While potatoes cook, open tube of pizza dough and separate sheets at dotted line; place on a lightly oiled baking sheet. (TIP: Use your fingers to push and stretch the dough slightly.) (For 4 servings, place two sheets of dough at a time on baking sheet. Brush and roll beef, then repeat with remaining two sheets of dough.) • Brush beef all over with mustard; place tenderloins on one side of each sheet of dough. Roll dough over beef, pinching ends to seal. Arrange seam sides down; sprinkle with a pinch of salt. • Bake on middle rack until golden, 14-16 minutes. Let rest for 5 minutes.

4

• While beef cooks, halve, peel, and thinly slice shallot. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

5

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for beef over medium heat. Add shallot, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 4-7 minutes. TIP: Add a splash of water if veggies begin to brown too quickly. • Add demi-glace, half the vinegar (you’ll use the rest later), remaining garlic powder, ½ cup water (¾ cup for 4), and a pinch of sugar. Cook, stirring occasionally, until thickened, 1-2 minutes. • Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and season with salt and pepper.

6

• In a medium bowl, combine mixed greens with walnuts, cherries, remaining vinegar, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper. • Cut each beef Wellington into 1-inchthick slices; divide between plates. Drizzle with sauce. Serve with mashed potatoes, salad, and horseradish sauce on the side.