TALLAHASSEE, Fla. (WTXL) -- This What's to Eat is headed across the pond!
Robert Averett, head chef at the Four Points by Sheraton in Tallahassee, joined us on WTXL Sunrise, teaching us how to make Beef Wellington.
It's a meat and pastry dish that dates back centuries.
Chef Averett says it's a simple dish to master, and you can use any cut or type of meat you prefer.
His Beef Wellington and sides are available now as part of the seasonal menu and Four Points by Sheraton in Downtown Tallahassee.
Click the thumbnail for more of his advice.
Remember, you can catch What's to Eat every Friday morning on WTXL Sunrise.
Here's Chef Averett's recipe for Beef Wellington and some sides to make a complete meal:
Beef Wellington
- 8 oz fillet cooked to rare
- 3 tbsp shallot
- 1 cup minced wild mushrooms cooked until moisture is gone with shallot.
- 1 sheet puff pastry dough
Lay pastry dough on flat surface. Spread shallot and mushroom mixture along the center of the dough. Cover just enough area to match up to the size of the filet. Place the beef on top of mushroom mixture and fold over pastry. Keep the pastry tight and trim any excess. Place smooth side up and bake at 400 degrees until golden brown.
Tri-color Potatoes
Wash and cut in to desired sizes. Lightly toss in melted butter, salt, pepper and fresh rosemary. Roast in oven at 350 degrees until fork tender, approximately 30 to 35 minutes.
Grilled Asparagus
Wash and trim approximately one inch from the base. Blanch in boiling water for 30 to 40 seconds. Shock in ice water until cold. Lightly toss in oil, salt and pepper. Place on grill for 1 min and then turn for an additional 30 seconds.
Demi-glace
- Sauté 1 tbsp. minced garlic, 2 tbsp. minced shallot and 1 cup sliced mushrooms in roughly ¼ cup butter.
- When mixture is tender stir in roughly ¼ cup flour.
- Cook until mixture is tight add in 2 cups cold water and any of the juices left over from the beef.
- Cook until sauce thickens and the flour taste is gone. Season with salt and pepper.
