Chuck Federici's Beef Falafel Wellington with Goat Cheese Beef Gravy, Stuffed Artichoke Mushrooms and Purple Potatoes

  • For Week 3 Cook of the Week Challenge, Chuck Federici's Beef Falafel Wellington with Goat Cheese Beef Gravy, Stuffed Artichoke Mushrooms and Purple Potatoes.

      For Week 3 Cook of the Week Challenge, Chuck Federici's Beef Falafel Wellington with Goat Cheese Beef Gravy, Stuffed Artichoke Mushrooms and Purple Potatoes. Bob Chwedyk | Staff Photographer

  • For Week 3 Cook of the Week Challenge, Chuck Federici's Beef Falafel Wellington with Goat Cheese Beef Gravy, Stuffed Artichoke Mushrooms and Purple Potatoes.

      For Week 3 Cook of the Week Challenge, Chuck Federici's Beef Falafel Wellington with Goat Cheese Beef Gravy, Stuffed Artichoke Mushrooms and Purple Potatoes. Bob Chwedyk | Staff Photographer

 
Posted10/25/2017 6:00 AM

Editor's note: Recipes appear as submitted and written by contestants

Beef Falafel Wellington

 

1 beef tenderloin tail from Chandler's Chophouse

1½ cups falafel dough from Grecian Delight

1 teaspoon ground horseradish

2 ounces goat cheese

½ tablespoon butter

First make horseradish spread for top of beef tenderloin tail. In a small bowl, mix the goat cheese and horseradish until smooth.

Preheat oven to 350 degrees. Next heat skillet, add ½ tablespoon of butter, brown the tenderloin tail in the hot skillet on all sides. Once browned let beef rest about 15 minutes. Tear off about 1 inch of plastic wrap, place on flat surface, press down about ½ cup of Falafel dough on the plastic wrap put browned beef tenderloin on top of the dough now spread the horseradish spread on top of the beef put the remaining cup of falafel dough over the tenderloin completely covering the beef tenderloin with the falafel dough. Wrap tightly in the plastic wrap. Refrigerate for 15 minutes.

Unwrap the Falafel Wellington and place on a baking sheet, sprayed with cooking spray. Bake for 25 minutes, check internal temperature should be 140 degrees. If need be cook longer till it reaches internal temperature of 140 (that's rare). Let rest for 15 minutes before serving.

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Goat Cheese Beef Gravy

2 cups Chandler's Chophouse aus jus

1 tablespoon goat cheese

Heat aus jus in small saucepan on low heat for 5 to 8 minutes, whisk in goat cheese (to thicken). Drizzle over potatoes and Beef Falafel Wellington.

Stuffed Artichoke Mushrooms

4 medium sized fresh mushroom caps

14-ounce can whole artichoke hearts (drained)

12 mini tri-color peppers

½ teaspoon oregano

4 ounces goat cheese

½ teaspoon minced garlic

¼ cup Parmesan cheese

¼ cup seasoned bread crumbs

¼ teaspoon olive oil

Preheat oven to 350 degrees.

Half and clean the mini tri-color peppers, place on baking sheet, cut the artichoke hearts in half and place on baking sheet, drizzle both with olive oil and sprinkle with oregano. Bake in oven for 15 to 20 minutes.

                                                                                                                                                                                                                       
 

While peppers and artichoke hearts are roasting, remove stems from mushroom caps, discard stems. Place mushrooms in a baking dish.

Once peppers and artichoke hearts are cooled, chop and put in large bowl, next add goat cheese, minced garlic, Parmesan cheese and bread crumbs, mix well stuff mixture into the mushroom caps. Drizzle with olive oil and bake at 350 for 30 to 35 minutes.

Purple Potatoes

8-10 baby purple potatoes (peeled and sliced)

½ teaspoon salt

¼ teaspoon black pepper

Place potatoes in medium saucepan, add enough water to cover, add salt bring to a boil. Once fork tender, drain and rinse in cold water.

Plate and sprinkle with black pepper, drizzle with goat cheese beef aus jus gravy.

Serves 2

Chuck Federici

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