There’s no need to miss out on your favourite dishes with tasty, healthy recipes incorporating Benecol® foods, says Claire Sharp
Beef Wellington is often seen as a hearty dish made from rich, indulgent ingredients. If you’re concerned about your cholesterol levels you might think this dish is off the menu, but what if there was a modern, leaner version so you can still enjoy your favourite classic meal — the healthier way?
This recipe uses Benecol Olive Spread and filo pastry, which contains less fat than other pastries. Like all Benecol foods, the Olive Spread contains plant stanols which are proven to lower cholesterol*. Here it’s combined with beef fillet, earthy mushrooms, thyme, garlic and a dash of Marsala.
This dish is a favourite of Marcus Bean, a finalist on Channel 4’s Iron Chef UK and chef-patron at the New Inn near Shrewsbury, Shropshire. Like many modern chefs, he strives to create food that’s both delicious and healthy. ‘Beef Wellington is a real showpiece — one that people tend to keep in reserve for dinner parties or special occasions,’ he says. ‘But with a few clever tweaks to the original recipe, it can be enjoyed as a simple, healthy dish for everyday.’
Marcus says that the secret of great taste is to source the best ingredients possible. The fillet should be hung for around 28 days and he favours presenting it in one piece for maximum impact at the table. This requires more attention to timing when cooking, but it will impress whoever you serve it to, along with its healthy credentials.
To start, heat a knob of Benecol Olive Spread in a pan, add the beef and seal on all sides. The aim is to trap all the delicious juices inside. Keep turning for even cooking. If you prefer your meat well done, cook for a further two to three minutes, suggests Marcus.
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