Beef Wellington with Crosshatched Potatoes & Roasted Carrots 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 Crosshatches Potatoes & Roasted Carrots Recipe
INGREDIENTS
Two 6 oz beef filets
2 tbsp olive oil
1 shallot, diced
1 cup mushrooms, finely chopped
Puffed pastry
1 egg
2 tbsp water
2 yellow potatoes
Salt and pepper to taste
1/2 lb multicolored carrots
1/4 cup bourbon maple syrup
INSTRUCTIONS
-
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
Subscribe to TABLE Magazine’s print edition.
