Beef Wellington from the Market Basket

In DiningOut New Jersey’s new Do-It-Yourself series, we visited a number of our favorite gourmet food markets. We spoke with some of Bergen and Hudson Counties’ best chefs, caterers, and butchers who dished on how to prepare their favorite meals. Stay tuned as we will have more DIY features with tips and tricks in future issues to come!

Since 1960, MARKET BASKET {813 Franklin Lake Road, Franklin Lakes; 201.891.2000;} has lived up to their good name among local grocery shoppers, providing Bergen County locals with gourmet market meals and full-service catering. Fresh produce and seafood, trays of store-baked goods, and a special Gourmet-to-Go section stocked with freshly prepared entrées by Chef and manager Ryan Hascup are just some of the culinary delights shoppers will find here. Hascup’s go-to meal this holiday season? Beef Wellington. “It really adds a nice element to your table,” Hascup says. “Everybody looks for the individuality in it. It makes for a great presentation and it’s a great meal.”

Beef Wellington - Market Basket

BEEF WELLINGTON (serves four to six)

  • 4 6-ounce steak filets
  • 1 package of puff pastry, defrosted
  • 2 packages of cremini mushrooms
  • 1 package of shiitake mushrooms, destemmed and sliced
  • 1 package of oyster mushrooms
  • 2 large shallots, finely chopped
  • 3 c Panko breadcrumbs
  • 1 bunch flat leaf parsley, finely chopped
  • kosher salt to taste
  • freshly ground pepper to taste
  • 2 eggs, beaten
  • 2 c olive oil
  • 1 bottle Market Basket Peppercorn Gravy

Preheat the oven to 400 degrees. In a pan, add a tablespoon of oil to cover the pan and turn the heat up to hot. Add equal amounts of cremini and shiitake mushrooms evenly across the pan and cook until golden brown. Add a small amount of shallots and a small amount of parsley to pan. Add salt and pepper to taste. Repeat until all mushrooms are cooked. Let mushrooms cool for 10 minutes. In a food processor, add the mushrooms and pulse to a chunky consistency. Remove and place in bowl. In the same bowl, add Panko breadcrumbs by the cup until you achieve a stuffing-like consistency. Season with salt and pepper. Set aside. Season the steak filets with salt and pepper on both sides. In a sauté pan, add a tablespoon of oil and turn the heat up to hot. Sear filet on all sides until sides are seared golden brown. Repeat with all filets. On a cutting board, lay out a puff pastry and cut into four squares. Take a large spoonful of the mushrooms and place it on top of the pastry. Place a filet on top. Pull up the corners of the pastry to the center of the filet; be sure to cover the whole piece of meat. Repeat with all filets. On a baking tray lined with parchment paper, evenly space the filet pastries on the sheet, corner side down. Brush the filets with the egg wash. Place the baking tray in the stove. Once internal temperature reaches 115 degrees, remove from oven and let cool for 5-10 minutes. Serve with Market Basket Peppercorn Gravy.

By Arielle Witter