The story behind this recipe can be found in Hankerings’ latest post, Country Grilling in Lexington, Virginia. I hope you enjoy!
I N G R E D I E N T S
- 2 6 to 8 oz. beef filets, cut lengthwise
- 4 brioche rolls, or other rolls of your choosing
- Salt, as needed
- Pepper, as needed
- Olive oil, as needed
- 1 / 4 cup sour cream
- 1 / 4 cup crumbled blue cheese, of your choosing
- Dash of Worcestershire sauce
- 1 / 2 teaspoon garlic powder
D I R E C T I O N S
- Heat the grill to medium heat – about 350*. Coat the grate with olive oil.
- Sprinkle the filets with salt and pepper.
- Place the filets on the grill, cooking them for 4 minutes on each side, until rare. Remove from the grill and allow to rest for 5 to 10 minutes.
- Toast buns, if desired, on the cool part of the grill while the filets are grilling. Remove once toasted.
- To make the blue cheese sauce, combine the sour cream, blue cheese crumbles, Worcestershire sauce, and garlic powder. Set aside.
- Place the filets on the rolls. Top with the blue cheese sauce, and additional blue cheese crumbles if desired.
What’s the opposite of a picky eater? Whatever it’s called, I’m that. But I won’t preach perfection. Black licorice, pretzels, grape juice, mint or, and here’s the kicker – puff pastry – don’t do it for me.
Beef Wellington should absolutely fall in my wheelhouse. Mushrooms, filet mignon, Dijon mustard, ham, Pâté, shallots & garlic. And it’s a gorgeous presentation to boot.
This sans-pastry recipe let’s me have my cake and eat it too. And the runny egg doesn’t hurt either.
Chances are you like puff pastry. I wish I did. But this dish encapsulates the essentials of the classic, with a lot less hassle. I’ve heard several horror stories – one that involved waking up at 6 AM to mince mushrooms. Another recalled a burnt pastry and undercooked beef situation.
Speaking of holiday cooking disasters, does anyone else watch National Lampoon’s Christmas Vacation year-round and think it’s wildly underrated? I can recite that entire damn movie line-by-line. That dinner scene when Clark goes to carve the turkey Ellen’s sister put in the oven too early, and it cracks open with a puff of smoke, makes me howl every time.
I’ve eaten everything from grasshoppers to alligator to pig eyeball. And a lot more weird stuff that I can’t remember. I’ve liked every single one of those food experiences. But I still can’t stomach puff pastry. Go figure.
To quote cousin Eddie at that famous dinner scene…
Save the neck for me, Clark.
I N G R E D I E N T S
Makes 2 tartare servings.
- 1 6 oz. filet mignon, chopped finely
- 1 small shallot, minced
- 4 oz. foie gras Pâté, or another Pâté if preferred, sliced 1 inch thick
- 4 oz. Parma ham or prosciutto
- 2 quail eggs yolks
- 8 button mushrooms, minced
- 2 teaspoons Dijon mustard
- 1 / 2 clove garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon thyme, minced, plus additional for garnish
- Pinch of salt
- Pinch of pepper
- Flatbread, for serving with the tartare
D I R E C T I O N S
- Combine the beef, half the shallot, 2 tablespoons olive oil, salt and pepper. Set in the fridge to marinate.
- On medium-low heat in 1 tablespoon of olive oil, sauté the mushrooms, the rest of the shallot, garlic and thyme. Add a pinch of salt to render some of the liquid from the mushrooms.
- Once the mushrooms are lightly browned, remove from the heat and allow to cool.
- To arrange the tartare, take a 3 inch round mold and press down on a layer of Pâté. This will be the tartare base. Brush 1 teaspoon of Dijon mustard on top. Then add a slice of Parma ham or prosciutto of similar size and shape, followed by half the cooled mushroom mixture. Finally, top with half the chilled beef mixture, pressing down in the mold to form into a circular shape. Repeat for the second tartare.
- Place both plates, while still in the round mold, in the fridge for 15 minutes to chill.
- Remove from the fridge, slide the tartares out of the round molds, and create a slight indent on the top with your thumb, sliding a quail egg yolk into the indent.
- Sprinkle with minced thyme, serving immediately alongside flatbread for scooping.