Centennial Farms Beef Wellington * Recipe

Inspired by Mizuna

Time2h

Serves4

Spiced Baby Carrot, Oyster Mushroom, Kabocha Squash, Au Poivres-mélanges

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FARMER'S

Red wine, onion, smoked bacon and mushrooms

rich · smoky · earthy

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Ingredients

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Main Courses

2 lbs Beef tenderloin

2 sheets Puff pastry sheets

8 oz Oyster mushrooms

1 medium Kabocha squash

1 lb Baby carrots

2 medium Shallots

3 cloves Garlic cloves

2 tbs Fresh thyme

2 tbs Dijon mustard

1 large Egg yolk

1 tbs Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

2 tbs Butter

Method

Main Courses

Prepare the Beef

Season the beef tenderloin with salt and black pepper. Sear it in a hot skillet with olive oil until browned on all sides, about 3-4 minutes per side. Once seared, remove from heat and let cool slightly before brushing with Dijon mustard.

Prepare the Mushroom Duxelles

In the same skillet, add butter, shallots, and garlic. Sauté until the shallots are soft, about 3 minutes. Add the oyster mushrooms and thyme, cooking until the mushrooms are golden and any moisture has evaporated. Season with salt and pepper, then let cool.

Prepare the Kabocha Squash

Cut the kabocha squash in half, remove the seeds, and roast in the oven at 400°F (200°C) for about 30-40 minutes until tender. Scoop the flesh out and mash it lightly. Season with salt and pepper.

Prepare the Baby Carrots

In a pot, bring water to a boil. Add the baby carrots and cook until tender, about 10-15 minutes. Drain and toss with olive oil and a sprinkle of salt and pepper.

Assemble the Wellington

Roll out the puff pastry sheets on a floured surface. Spread the mushroom duxelles over the pastry, leaving a border. Place the beef tenderloin in the center, then top with the mashed kabocha squash. Wrap the pastry around the beef, sealing the edges with egg yolk mixed with heavy cream.

Bake the Wellington

Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet lined with parchment paper. Brush the top with egg wash and bake for 25-30 minutes until golden brown. Let rest for 10 minutes before slicing.