August 23, 2012

Husband approved

My husband initially stumbled upon this recipe, but it definitely was a keeper as we've made it several times. I guess you'd say, it's swell! Like the name suggests ;)

It's great anytime, but perfect for fall, and pretty easy to make. If your husband is anything like mine, he claims he must have meat in his meal and this one will satisfy both your taste buds.  

Beef Swellington ~ by the Food Network


  • 1 bone-in rib-eye steak (we've done the rib-eye but also used a flank steak before)
  • Salt and black pepper
  • 1 sheet puff pastry, thawed
  • 1/2 cup English mustard (they recommend Colman's Mustard)
  • 1 egg
  • 1 tablespoon olive oil
  • Wild Mushroom Sauce, recipe follows


Preheat oven to 350 degrees, and preheat grill to medium.
Season beef with salt and pepper and set aside.

Unfold puff pastry and evenly brush one sheet with mustard, covering entire surface. Fold over and cut into four 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 one teaspoon water. Brush pastry rectangle with egg wash 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, approximately three minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast 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. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.

Sauteed Wild Mushroom Sauce:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 sprig fresh thyme, leaves chopped
  • 1 1/2 pounds mushrooms, wiped clean, stems removed and sliced 
  • Salt and black pepper
  • 1/2 cup heavy cream (we substituted milk for the cream and added a tablespoon of flour to thicken the sauce)
  • 2 teaspoons English mustard (they recommend Colman's Mustard)


1 comment:

Tutti bella said...

Oohh I will be bookmarking this! Me thinks my beau will love!

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