Name: Beef Wellington with Roasted Potatoes and Wilted Greens
Prep time: 30 minutes
Cook time: 75 minutes
Ingredients: 1 1/2 pounds white button mushrooms; 2 shallots, roughly chopped; 4 garlic cloves, roughly chopped; 2 thyme sprigs, leaves only; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; Kosher salt; freshly ground black pepper; 1 (3-pound) center-cut beef tenderloin (filet mignon), trimmed; Extra-virgin olive oil; Kosher salt; freshly ground black pepper; 12 thin slices prosciutto; 6 fresh thyme sprigs, leaves only; 2 tablespoons Dijon mustard; Flour, for rolling out puff pastry; 1 pound puff pastry, thawed if frozen; 2 large eggs, lightly beaten; 1/2 teaspoon coarse sea salt; Thinly sliced chives, for garnish; 2 tablespoons extra-virgin olive oil; 2 shallots, sliced; 2 garlic cloves, smashed and peeled; 3 thyme sprigs, leaves only; 1 cup brandy; 4 cups low-sodium beef stock; 2 cups heavy cream; 2 tablespoons grainy mustard; 1/2 cup green peppercorns in brine, drained, brine reserved; 1 1/2 pounds fingerling potatoes, scrubbed

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Beef Wellington with Roasted Potatoes and Wilted GreensAdam Goldberg

When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.

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