Deconstructed Wellington

Enjoy all the classic flavor of Beef Wellington without the hassle in this deconstructed version - made with perfectly grilled and seasoned steaks, puff pastry spirals, and a crispy prosciutto garnish. Recipe created in partnership with @MaxTheMeatGuy
15m
PREP TIME
40m
COOK TIME
277
CALORIES
8
INGREDIENTS

Servings: 12 (4-once)

Ingredients

INSTRUCTIONS

  • 1 Season steak on all sides with 3 tablespoons of the BASE Seasoning. Place on rack set over top of a sheet pan. Refrigerate at least 1 hour or up to 24 hours, uncovered.
  • 2 Heat large skillet on medium-high heat. Add mushrooms, cook and stir 12 to 15 minutes or until tender and moisture has evaporated. Stir in remaining 1 teaspoon BASE Seasoning and thyme. Remove from heat. Cool completely.
  • 3 Preheat oven to 400°F. Unroll puff pastry on lightly floured surface. Cut lengthwise into 4 equal strips. Connect strips at the short ends, pinching to adhere and make one long piece of pastry. Brush pastry with mustard. Spoon mushrooms down puff pastry. Roll pastry, starting from the short side of the pastry, so the roll ends up being thick rather than long. Use a sharp knife to cut the roll into slices about 1-inch thick. Press spirals to flatten slightly. Arrange on a large baking sheet, about 2 inches (5 cm) apart.
  • 4 Bake about 15 minutes or until crispy, turning halfway through. Keep warm.
  • 5 Heat smoker, grill or oven to 225°F. Remove steaks from refrigerator. Let rest 10 minutes. Smoke, grill or roast just until desired doneness (Max recommends an internal temperature of 115°F for rare steak). Heat grill or cast-iron pan on high heat. Sear steak about 30 seconds per side to develop a nice crust. Let rest 5 minutes.
  • 6 To assemble, place each steak on top of one puff pastry spiral, then top with crispy prosciutto. Serve drizzled with balsamic glaze, if desired.

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