Beef Wellington is an incredible guilty pleasure – steak wrapped in pastry and stuffed with mushrooms. Get that same luxurious flavor and ‘ooh-aaah’ reaction at the dinner table with this recipe:
serves 2
2 Lean Steaks
1 c. orange juice
1/2c. finely chopped mushrooms
handful of chopped chestnuts
1/4 c. finely chopped shallots
1/4 c. white wine
sprig of thyme
1/2 TBSP. rosemary
6 slices of bacon
toothpicks
2-3 TBSP. oil of your choice
Marinade steaks over night in orange juice. Pan sear steak with rosemary and bacon strips until steak is brown and bacon is soft, but darker. Remove steaks from heat.
In the same pan, add oil, mushrooms, chestnuts, shallots, thyme – cook on medium-high for 15 minutes. Add in white wine. Cook until liquid is reduced.
Lay out 3 strips of bacon in a row. Place a few spoonfuls of the mix from the pan in the center of the bacon. Place steak on top of it. Add a few more spoonfuls on top of the steak. Wrap bacon over. Use a toothpick to secure bacon ends. Repeat for steak #2. Place on a grilling pan and place in oven @ 375 for medium-rare 20-25 minutes, for medium to well-done 30-40 minutes. Some of the garnishing will crumble out, spoon these up from the bottom of the pan and serve on top of the bacon.
Delicious with cauliflower mash!
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