Chef Jacque Siegfried’s beef Wellington

26

Prep Time15 minsCook Time10 minsTotal Time25 mins

 4 6-8 ounce beef filets
 4 4 inch by 3 inch rectangles of puff pastry
 3 oz minced garlic
 1 cup large yellow onion, julienned
 3 cups spinach
 1 cup mushrooms
 1 cup gorgonzola
 1 cup demi glace
 3 oz white wine
 5 oz Dijon mustard
 1 thinly sliced yellow onion
 1 cup flour, seasoned with salt and pepper
 Salt and pepper to taste

1

Pastry base
Cut puff pastry in 4 inch-by-3-inch rectangles and bake off until golden brown.
While pastry is baking, take a cast-iron skillet and place over high heat until smoking.

2

Sauce
Place 1 cup of demi-glace in a small saucepan and heat over low heat while preparing the rest of the meal.

3

Filets
Pat filets dry, then season heavily with salt and pepper.
Place 2 teaspoons of oil in skillet and place filets into the pan. Sear on one side for 2 minutes, flip the steak and cook for another 2 minutes. Let the steak rest before cutting.

4

Fried onions
Heat canola oil until 350 degrees has been reached.
Thinly slice 1 yellow onion into rings.
Rinse with cold water. Season with salt and pepper and toss into seasoned flour.
Fry off the onions until crispy and golden.
Pull onions out carefully with tongs or a spider. Place onions on a paper towel.

5

Mushrooms and onions
Sauté yellow onions and mushrooms until fragrant and moisture has dissolved from mushrooms.
Add garlic and cook for 45 seconds and deglaze with white wine. Remove from pan and keep warm.

6

Spinach
Add spinach and sauté until warm all the way through, but not wilted.

Building the dish
7

Place puff pastry in the center of four plates and spread Dijon across the top.
Top with sautéed spinach.
Place mushrooms atop the spinach.
Slice beef filet at a bias and shingle across spinach.
Top two ounces of gorgonzola on each filet.
Build up fried onions atop the stack.
With a small ladle, gather two ounces of demi-glace and circle around the stack.
Serve and enjoy.

Ingredients

 4 6-8 ounce beef filets
 4 4 inch by 3 inch rectangles of puff pastry
 3 oz minced garlic
 1 cup large yellow onion, julienned
 3 cups spinach
 1 cup mushrooms
 1 cup gorgonzola
 1 cup demi glace
 3 oz white wine
 5 oz Dijon mustard
 1 thinly sliced yellow onion
 1 cup flour, seasoned with salt and pepper
 Salt and pepper to taste

Directions

1

Pastry base
Cut puff pastry in 4 inch-by-3-inch rectangles and bake off until golden brown.
While pastry is baking, take a cast-iron skillet and place over high heat until smoking.

2

Sauce
Place 1 cup of demi-glace in a small saucepan and heat over low heat while preparing the rest of the meal.

3

Filets
Pat filets dry, then season heavily with salt and pepper.
Place 2 teaspoons of oil in skillet and place filets into the pan. Sear on one side for 2 minutes, flip the steak and cook for another 2 minutes. Let the steak rest before cutting.

4

Fried onions
Heat canola oil until 350 degrees has been reached.
Thinly slice 1 yellow onion into rings.
Rinse with cold water. Season with salt and pepper and toss into seasoned flour.
Fry off the onions until crispy and golden.
Pull onions out carefully with tongs or a spider. Place onions on a paper towel.

5

Mushrooms and onions
Sauté yellow onions and mushrooms until fragrant and moisture has dissolved from mushrooms.
Add garlic and cook for 45 seconds and deglaze with white wine. Remove from pan and keep warm.

6

Spinach
Add spinach and sauté until warm all the way through, but not wilted.

Building the dish
7

Place puff pastry in the center of four plates and spread Dijon across the top.
Top with sautéed spinach.
Place mushrooms atop the spinach.
Slice beef filet at a bias and shingle across spinach.
Top two ounces of gorgonzola on each filet.
Build up fried onions atop the stack.
With a small ladle, gather two ounces of demi-glace and circle around the stack.
Serve and enjoy.

Chef Jacque Siegfried’s beef Wellington