Healthy Swaps Filet Steak Wellington
Healthy Swaps Filet Steak Wellington
(*see dietary notes)
Recipe by: Chef Kelly Yorke

Beef Wellington is often served on special occasions such as Christmas Eve or New Year's Day. The classic recipe consists of beef tenderloin topped with liver paté and mushrooms enclosed in a buttery-rich puff pastry crust. This Healthy Swaps version features more petite portions of beef tenderloin steak, lentil & herb paté, and a creamy lower- fat goat cheese & lavender topping all enclosed in a savory mustard & green peppercorn pastry dough. This recipe does require some pre-preparation, but the end definitely justifies the means.

Recipe Main Components:

1 lb. Mustard & Green Peppercorn Dough (ingredients and recipe below)
8 oz. Lentil & Herb Pate (ingredients and recipe below)
8 each Seared 4 oz. Tenderloin Steaks (ingredients and recipe below)
4 oz. Goat Cheese (preferably low fat variety)
4 oz. Greek Yogurt, Plain, 2%
2 tsp. Dried Lavender, crushed
8 oz. Roasted Red Bell Pepper Slices (available in jars)

Mustard & Green Peppercorn Dough Ingredients: (Prepare at least one day ahead)
1/3 cup Liquid Egg Substitute (such as Egg Beaters)
1/2 cup Milk
2 Tbsp. Sugar
3 Tbsp. Butter
1 Tbsp. Green Peppercorns
3/4 cup Bread Flour, unbleached