Beef Wellington with Mushroom Sauce
with Chive Mashed Potatoes, Horseradish Sauce & Cherry Walnut Salad
Beef Wellington with Mushroom Sauce
Tender beef wrapped in golden pastry, served with earthy mushroom sauce, chive mashed potatoes, a sharp horseradish kick, and a bright cherry walnut salad.
Ingredients
For 2 servings
- 1 unit Beef Demi-Glace
- 10 ounce Beef Tenderloin Filets
- ¼ ounce Chives
- 2 ounce Creamy Horseradish Sauce
- 4 ounce Cremini Mushrooms
- 2 teaspoon Dijon Mustard
- 1 ounce Dried Cherries
- 1 teaspoon Garlic Powder
- 2 ounce Mixed Greens
- 1 unit Shallot
- 5 teaspoon Sherry Vinegar
- 2 tablespoon Sour Cream
- 7 ounce Thin Crust Pizza Dough
- ½ ounce Walnuts
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 5 tablespoon Butter
- 2 teaspoon Cooking Oil
- 1 tablespoon Olive Oil
- Pepper
- Salt
- Sugar
Swaps and substitutions
For a dairy-free version, swap the mashed-potato topping and any creamy sauce accents for plant-based alternatives, and use a dairy-free horseradish condiment. To avoid gluten or wheat, choose a gluten-free pastry or crust substitute; for tree-nut concerns, leave out the walnut topping and add extra greens or dried fruit instead.
What to serve with it
A simple green vegetable like asparagus, broccolini, or roasted carrots works well to lighten the rich beef and sauce. A bold red wine or sparkling water with lemon also suits the savory, celebratory feel of the dish.
