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CLINTON KELLY Country Beef Wellington with Baby Spinach Salad

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Impress your friends with this fancy and easy-to-make meal!

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ingredients
COUNTRY BEEF WELLINGTON WITH BABY SPINACH SALAD
5 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
2 teaspoons table salt
1 teaspoon baking soda
3 tablespoons ground black pepper
2 1/2 sticks butter (chilled and thinly sliced into pats)
1 1/2 cups buttermilk (chilled, plus 1 Tablespoon for wash)
1 beef tenderloin (center-cut, 3 pounds)
1/4 cup olive oil
3 tablespoons rosemary (chopped)
1 cup red pepper jelly (plus additional to serve)
whole grain Dijon mustard (to serve)
SPINACH SALAD
6 cups baby spinach (5 ounces)
3 carrots (peeled and thinly shaved)
1 cup radishes (thinly sliced)
3 tablespoons pine nuts (toasted)
3 tablespoons red wine vinegar
1 lemon (juiced)
1/2 cup olive oil
kosher salt and freshly ground black pepper (to taste)

directions
For the Biscuit Dough: line a half sheet pan with parchment paper.
In a large bowl, add the flour, baking powder, sugar, salt, baking soda and ground black pepper and whisk together. Add the cold butter and toss until all of the pats are coated. Using your fingertips, press the pats to completely flatten and freeze the mixture for 15 minutes.
Reserve 1 tablespoon of buttermilk and add the remaining to the flour mixture. Using a fork, mix until the dough forms into a ball, the dough will be sticky.
Transfer dough to a lightly floured surface. Using a rolling pin, roll the dough to 1/4 inch thick. Hold in refrigerator until ready to use.
For the Tenderloin: preheat oven to 450ºF. Heat roasting pan or large sauté pan over medium-high heat. Drizzle the tenderloin in olive oil and season with rosemary, Kosher salt and freshly ground black pepper. Sear on all sides until browned, about 10-12 minutes. Set aside to cool slightly.
Brush the tenderloin with red pepper jelly. Place tenderloin on the rolled biscuit dough and roll to cover completely. Pinch the edges of the biscuit dough to enclose completely. Brush with buttermilk.
Bake for 15-20 minutes until biscuit dough is golden brown and the meat registers a temperature of 120ºF. Remove from the oven and allow fillet to stand for 15 minutes. Serve with spinach salad, whole grain Dijon mustard and additional red pepper jelly.
For the Spinach Salad: in a large bowl, add the spinach, carrots, radishes and pine nuts and toss to combine.
In a small bowl, add the red wine vinegar, lemon juice, and olive oil and whisk to combine. Season with Kosher salt and freshly ground black pepper. Pour over salad and toss to combine.
Helpful Tips:
– Use remaining dough to make additional biscuits, cover a chicken pot pie or casserole!
– Make the biscuit dough ahead of time and chill completely. Sear the meat ahead of time and cool completely. Assemble and bake just before serving!
– Instead of red pepper jelly, brush the beef with mustard.
– Instead of homemade biscuit dough, use frozen & thawed puff pastry.

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