Beef Wellington Macaroni & Cheese

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Yield: Serves 4 to 6

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

1/2 lb beef tenderloin steaks
3 tablespoons olive oil
1/2 cup yellow onion
1/2 cup baby bella mushrooms, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon Dijon mustard
1 stick butter
1/2 cup flour
2 cups milk
1 cup mozzarella
1 cup parmesan
1 lb elbow macaroni
1/3 cup cooked ham, diced into 1-inch cubes
1 package puff pastry sheet
1 egg, whisked
chives, garnish
salt and pepper to taste

Directions:

Preheat an oven to 400 degrees.

In a large, oven-safe skillet preheated to medium-high heat, add 2 tablespoons olive oil. Sprinkle the beef tenderloin steaks with salt and pepper. Add them to the skillet and brown on both sides for at least two minutes per side. Remove from heat and place the skillet in the oven for seven minutes. Remove skillet from oven and place tenderloin steaks on a cutting board to rest before dicing into 1/2-inch cubes.

Meanwhile, fill a stockpot with water and bring to a boil. Add the elbow macaroni and cook until al dente about 10 minutes. Drain the pasta and set aside in a large bowl.

In the same skillet you cooked the steaks in, preheat the skillet back to medium-high heat and add the remaining tablespoons of olive oil. Next, add the onion, mushroom, rosemary, and thyme. Cook until the mushrooms have browned about five minutes. Stir in the Djon mustard and add a pinch of salt and pepper. Remove skillet from heat.

In a medium saucepan preheated to medium heat, melt the butter. Add the flour and continue to whisk until a roux forms. Gradually add the milk, continiuing to stir until thickened about five minutes. Remove from heat. Add the mozzarella, parmesan, salt, and pepper. Pour the cheese mixture into the bowl with the elbow macaroni followed by the mushroom mixture, ham, and tenderloin cubes. Toss everything together and pour into a 9 X 13 buttered casserole dish. Spread the macaroni cheese in an even layer. Top the macaroni and cheese with a single layer of puff pastry. Poke a few holes in the puff pastry to keep it from rising. Brush the puff pastry with egg wash and place the macaroni and cheese into the oven for about 30 minutes or until the puff pastry is golden brown. Remove from oven and garnish with fresh chives.

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