Pairs well with Beef Wellington Inspired Mushroom Pizza
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Beef Wellington Inspired Mushroom Pizza
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A creative take on Beef Wellington, this recipe features a mushroom duxelles sauce on pizza dough, topped with mozzarella, arugula, and slices of medium rare beef fillet, offering all the flavors of Beef Wellington with less time.
00:00:15 total
Serves 2
medium
Flatbread / Pizza Course
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Ingredients
- beef fillet (chateaubriand cut) - watch the video to see (medium rare, seared and rested)
- butter - watch the video to see (for melting and cooking mushrooms)
- mushrooms - watch the video to see (chopped, for duxelles sauce)
- thyme - watch the video to see (fresh, chopped)
- cognac - watch the video to see (a splash for deglazing)
- heavy cream - watch the video to see (to create saucy consistency)
- parmesan cheese - watch the video to see (grated, added to sauce)
- pizza dough - watch the video to see (rolled out for base)
- mozzarella cheese - watch the video to see (full fat, low moisture, shredded)
- arugula (pudo) - watch the video to see (torn, for topping)
- grain mustard - watch the video to see (optional, to add to duxelles)
Instructions
- Sear the beef fillet: Sear the beef fillet (chateaubriand cut) in a hot pan until medium rare, then set aside to rest.
- Prepare the duxelles sauce: Melt butter over medium heat, add chopped mushrooms and thyme, cook until softened. Add a splash of cognac and flambé. Stir in heavy cream and grated parmesan to achieve a saucy consistency.
- Assemble the pizza: Roll out the pizza dough. Spread the duxelles sauce evenly over the dough. Sprinkle with shredded full fat low moisture mozzarella cheese. Top with torn arugula leaves.
- Bake the pizza: Place the pizza in a pizza oven at a moderate heat (lower than very high to avoid burning). Bake, turning the pizza 90 degrees after 90 seconds, until the crust is crispy and cheese melted.
- Add beef slices and serve: Remove pizza from oven. Top with thin slices of the rested beef fillet. Cut into portions and serve immediately.
- Optional mustard addition: Optionally, add grain mustard to the duxelles sauce before spreading for an extra flavor dimension.
