Shiitake Beef Wellingtons

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The marinade utilized for the beef tenderloin is an all-purpose reddish nutrient marinade, fantabulous for lamb, flank steak, beef kebabs, etc.

Tips for moving with phyllo dough: While putting the buttered sheets together, support the yet-to-be-used sheets tightly enclosed successful integrative wrapper oregon aluminum foil to debar exposing them to the air. As agelong arsenic the archetypal expanse for each batch is intact (it volition beryllium the extracurricular of the Wellingtons), the different sheets tin beryllium somewhat torn oregon adjacent person a fewer tiny holes. Try to enactment up the extracurricular edges of each expanse evenly, but if they are not perfect, it is not a large deal. Using 4 phyllo sheets alternatively of 3 ensures capable sum without fretting.

The portions tin beryllium wholly assembled up to the constituent of baking, up to 2 days ahead.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Ingredients

measuring cup

Servings: 24

For the marinade

  • 4 full cloves garlic
  • 2 bunches thyme
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 spoon freshly crushed achromatic pepper
  • 1/2 cupful Worcestershire sauce
  • 1/2 cupful balsamic vinegar
  • 1/2 cupful olive oil

For the beef and filling

  • 12 (96 ounces) 2-inch-thick beef tenderloin steaks, chopped successful fractional horizontally
  • 24 shiitake mushrooms (3 inches successful diameter), stems removed
  • Salt
  • Freshly crushed achromatic pepper
  • 10 ounces store-bought duck oregon goose liver mousse
  • 2 sticks (8 ounces) unsalted butter, melted and cooled
  • 1 lb phyllo sheets (13-by-18-inch), thawed

Nutritional Facts

Per serving

  • Calories

    864

  • Fat

    68 g

  • Saturated Fat

    28 g

  • Carbohydrates

    17 g

  • Sodium

    535 mg

  • Cholesterol

    196 mg

  • Protein

    44 g

  • Fiber

    1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Tested by John C. Lane.

Published March 11, 2026

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