Beef Wellington makes an elegant main course to be shared with someone special. Here, Chef Jackie Page, TABLE contributor and chef-owner of Jackie Kennedy Catering, shares her recipe for the British classic alongside crispy crosshatched potatoes and gently sweetened roasted carrots.
BEEF WELLINGTON WITH CROSSHATCHED POTATOES & ROASTED CARROTS RECIPE
Two 6 oz beef filets
2 tbsp olive oil
1 shallot, diced
1 cup mushrooms, finely chopped
2 tbsp water
2 yellow potatoes
Salt and pepper to taste
1/2 lb multicolored carrots
1/4 cup bourbon maple syrup
Sear the filets in one tablespoon of olive oil, browning all sides, then remove from the pan.
Add the second tablespoon of olive oil, diced shallot and finely chopped mushrooms. Sauté until softened.
Once the mushroom mixture is softened, add salt, then set aside to cool.
Cut your puff pastry into individual sizes to cover the filet.
Add your cooled mushroom mixture to the puff pastry and then add the filet.
Close the puff pastry around the filet and brush with egg and water mixture.
Roast in 400-degree oven for 15 minutes or until pastry is golden brown.
Slice potatoes in 1/2-inch slices and then score them on both sides to create a hashtag pattern.
Brush with olive oil and sprinkle with salt and pepper.
Roast in the oven along with the beef wellington.
Peel the carrots and place them into a skillet with the bourbon maple syrup, salt, and pepper. Cook to desired softness.
RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE
Try some of Chef Jackie’s other delicious recipes:
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