Naked Beef Wellington and Sautéed Spinach with Bacon
S4 E06 | Cookin’ Carnivore with Adam Richman and Chad Michael Murray | Something's Burning
Food phenom Adam Richman and his buddy, actor Chad Michael Murray, stop by the kitchen to overindulge in carnivore creations and America’s best sandwich. We also talk about Lindsay Lohan, angry tweets, and being famous in the oughts.
Duxelles for Naked Beef Wellington
Ingredients:
- 3 pints assorted mushrooms (button, cremini, shiitake), sliced
- 2 shallots, roughly chopped
- 4 cloves garlic, thinly sliced
- 2 sprigs thyme (leaves only)
- 2 tbsp unsalted butter
- Extra virgin olive oil
- Kosher salt
- Coarse black pepper
Steps:
- Sauté mushrooms, shallots, garlic, thyme in butter and oil for 8–10 minutes until dry. Season and cool.
Beef Wellington Assembly
Ingredients:
- 3 lb center-cut beef tenderloin
- 12 slices prosciutto
- 6 sprigs fresh thyme (leaves only)
- 5 tbsp horseradish cream
- 5 tbsp wholegrain mustard
- Olive oil, salt, pepper
Steps:
- Preheat oven to 425°F. Tie and sear tenderloin. Mix horseradish and mustard.
- Shingle prosciutto on plastic wrap. Spread duxelles. Add beef, coat in mustard, thyme. Wrap tight.
- Chill for 30 minutes. Bake 40–45 minutes at 425°F until desired doneness.
Sautéed Spinach with Bacon
Ingredients:
- 6 bacon strips
- ½ medium onion
- 1 lb baby spinach
- Salt and pepper
Steps:
- Fry bacon, reserve fat. Sauté onion in fat.
- Add spinach in batches, stir to wilt. Return bacon, season to taste.