“I know Beef Wellington,” the food snob says, puffing out his chest. “I've eaten Beef Wellington, I've cooked Beef Wellington, I've served Beef Wellington to friends of mine. This, sir, is no Beef Wellington.” Well, fine, Mr. Snob, but this is a simply delicious mushroom sauce enrobing a juicy beef patty, with a delicate pastry offering the flaky bed for this "not Wellington" to rest. With carrots on the side, it may not be Beef Wellington, but for your money and time, we daresay, it's even better.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Bake the Puff Pastry
Remove any paper between sheets of puff pastry squares.
Place puff pastry squares on prepared baking sheet and bake in hot oven until puffed and golden brown, 7-9 minutes.
Carefully, remove puff pastry squares from baking sheet and let cool. When cool enough to handle, carefully cut a circle out of pastry's top, leaving bottom whole. Circle doesn't have to be perfect.
Replace foil on baking sheet, spray again with cooking spray, and reserve.
While pastry bakes, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle.
Peel and mince shallot.
Cut mushrooms into thin slices.
Roast the Carrot
Place carrot on reserved baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into carrots.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.
While carrots roast, prepare burgers.
Make the Burgers
In a mixing bowl, combine ground beef, shallot, ½ tsp. salt, and ¼ tsp. pepper. Form into two equal-size patties, about 4" in diameter.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add patties to hot pan. Cook until patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove from burner. Remove burgers to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make the Mushroom Sauce
Combine ½ cup water, cornstarch, and demi-glace.
Return pan used to cook burgers to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until tender, 2-3 minutes
Add cornstarch mixture, ¼ tsp. salt, and a pinch of pepper to pan and bring to boil. Cook until thick enough to coat the back of a spoon, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing burger in puff pastry and pouring mushrooms sauce on top. Bon appétit!
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