1 bone-in ribeye steak
salt & pepper
1 sheet puff pastry
1/2 cup dijon or spicy brown mustard
Preheat oven to 350 degrees F, and preheat grill to medium.
Season beef with salt and pepper and set aside.
Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with and bake 25 minutes, until golden and cooked through.
Brush beef with oil. Season with salt and pepper and grill until it's nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 to 12 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Top with beef slices and drizzle mushroom sauce over top. Enjoy!
2 tbsp. butter
2 tbsp. olive oil
1 clove of garlic
1 sprig of fresh thyme
1 box each or button, shiitake, cremini mushrooms (wash with damp cloth, do not rinse)
1/2 cup of heavy cream
1 tbsp. Worcestershire sauce
2 tbsp. Dijon or spicy brown mustard
Melt butter and oil together in a skillet. Add in garlic and fresh thyme. Slice and add in mushrooms. Add in cream, sauce, and mustard. Cook until hot.
You can serve this with a nice, healthy green salad or steamed veggies! Its so delicious and mush simpler than the actual beef wellington. Serves four. Hope you all enjoy!