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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Whole Grain Mustard Oven Roasted Potatoes

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This has to be my favorite side dish. My Whole Grain Mustard Oven Roasted Potatoes are a great side dish and pairs really well with chicken or pork. I wanted to post this recipe in the vegetarian and gluten-free categories because I believe those that live a “meat-free” or “gluten-free” lifestyle will enjoy these potatoes as much as I do. This dish is so delicious and simple I’m going straight to the ingredients and directions.

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Prep Time: 10 minutes
Cooking Time: 50 to 60 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan, large mixing bowl

Ingredients:
2 pounds of small Yukon gold and red potatoes, halved
3 tablespoons of olive oil
2 tablespoons of whole grain mustard
1 large yellow onion, thick sliced half moons
2 teaspoons of Kosher salt
1 teaspoon of fresh ground black pepper
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh dill, chopped

Directions:
Preheat oven to 425-degrees F.
Wash, dry, and cut the potatoes in half.  In a large mixing bowl add the halved potatoes sliced onions, olive oil, whole grain mustard, Kosher salt, and freshly ground black pepper. Toss really well with your hands until all the potatoes and onions are coated. Pour the potatoes onto a rimmed baking sheet pan.

Roast for 50 to 60 minutes. Halfway through roasting, flip all the onions and potatoes over to brown on all sides. Return to the oven to finish roasting. When finished, transfer to a serving bowl and sprinkle with chopped Italian flat-leaf parsley and dill. That’s all there is to making my Whole Grain Mustard Oven Roasted Potatoes.

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Beef Wellington

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Looks elegant right? It’s a really posh meal and made for special occasions but my version is simple to make and super delicious.

One of the ingredients for this dish is traditionally a pate’, often a pate’ de foie gras. Well, I don’t know about anyone else but my grocery store doesn’t have this, and if they did I have a feeling it’s not very affordable. They do however have a pork pate’ and I’m just not sure how that would work with this dish. So as usual, I’m changing things up.

Let’s start with what’s known as Duxelles. They always have fancy words for what really just a mixture of minced mushrooms, shallots, garlic, herbs, butter, white wine, and a touch of cream. This is what I’m using to take the place of the pate’. This is my Beef Wellington. To go alongside, my Mocha Chili Spiced Roasted Asparagus.

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Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 10 minutes
Yields: 2 servings
Equipment: food processor, rimmed baking sheet pan, 12-inch sautépan, 12-inch cast-iron skillet, small mixing bowl

Ingredients For Duxelle:
3 cloves of garlic, roughly chopped
1 large shallot, roughly chopped
1 pint of Cremini mushrooms, sliced
2 tablespoons of olive oil
2 tablespoons of unsalted butter
1/4 cup of Pinot Grigio
2 tablespoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1/2 cup of Italian-style breadcrumbs

Ingredients:
1 box of Puff Pastry sheets, Pepperidge Farm
2 8-ounce Filet Mignons
2 teaspoons of Canola oil
1 tablespoon Kosher salt, divided between steaks
1 teaspoon freshly ground black pepper, divided between steaks
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
4 sliced of Proscuitto, thinly sliced

Egg Wash:
2 large eggs and 2 tablespoons of water whisked together.

Directions:
Start out by adding the garlic to a food processor, pulse until garlic is minced in size. Next, add the shallot pulsing until shallots are minced in size. To the garlic and shallot add the cremini mushrooms until all the ingredients are finely minced. To that add 1 tablespoon of olive oil to bind all the ingredients together. Refer to the pictures.

In a large sautépan on medium heat add 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add the Duxelles (mushroom mixture) to the hot sautépan. Next, add the Pinot Grigio, stirring occasionally. Allow the Duxelles to cook giving the wine time to completely reduce, around 5 minutes. At this point, add the freshly chopped thyme leaves.

At this point, add the heavy cream, stir until combined. Continue to cook for 2 to 3 minutes. You may notice there is still too much liquid in the pan to have the consistency of a pate’. That’s where the breadcrumbs come in the play. Add 1/2 a cup of Italian-style breadcrumbs to the pan, stir until completely combined, This will take care of any extra liquid and give you the right consistency. Refer to the pictures.

Now for the steaks. Traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. This is a little different in that I’m making individual Beef Wellingtons.

Start with a hot cast iron skillet on medium-high heat. Add the Canola oil heat until the oil shimmers. First, pat the meat dry on both sides. Season both sides of the steaks with Kosher salt and fresh ground black pepper. Place the steaks into the skillet, do not touch for the first 1 to 2 minutes. The steaks will actually stick to the bottom of the pan at first and then release naturally when seared. After a few minutes (using a hand mitt) shake the skillet if the meat releases from the pan then it’s ready to be flipped to the other side, repeat the process. Transfer the steaks to a plate, turn off the heat.

Preheat oven to 425-degrees F.

In a small mixing bowl add Dijon and whole grain mustard, whisk to combine. together Spread this mustard mixture over the top of each filet.

Note: You want to remember when using puff pastry, to keep it in the frig until you’re ready to use it. You want it to be cold. Allow the pastry to thaw overnight in the frig.

Lay one sheet out on your board and place the steak in the center. Spoon half of the Duxelles over top of the mustard. Wrap 2 slices of Proscuitto around the steak and mushroom mixture. Repeat this process for the second filet. Refer to the pictures.

Take one side and pull the other side over to it pinching the two sides together. Then fold over the two sides in and place this side down on a rimmed baking sheet. Do the same with the second filet. Using a paring knife make 3 slits in the top, to release steam, then in a criss-cross pattern, score the top. Finally, brush the tops with egg wash. Bake for 25 to 30 minutes or until pastry is golden brown and steaks register 125-degrees F. on an instant-read thermometer. Remove from oven and allow to rest for 5 minutes.

Serve the most delicious Beef Wellington you’ve ever tasted with a side of my Mocha Chili Spiced Roasted Asparagus.

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

 

 

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