The Ingredient Bobby Flay Adds To Beef Wellington For A Kick Of Flavor

Few dishes dazzle both in presentation and taste quite like beef Wellington. Even in its most standard form, it's a technical creation; the traditional Beef Wellington recipe consists of a perfectly pink tenderloin covered in mushroom paste (namely a sauteed duxelle), and all wrapped in golden brown puff pastry. Many versions also integrate a layer of prosciutto and even pâté for added decadence; this is luxury fare, after all.

Yet across most renditions, the predominant palate sticks to deeply savory notes, balanced with just a touch of salt. So, to try a rendition with an extra kick, take inspiration from Bobby Flay and incorporate mustard greens into the dish as a delightful crunch atop. The chef showcases such an innovative integration during Season 7, Episode 1 of "Beat Bobby Flay," which featured a beef Wellington challenge.

While not the most difficult dish on "Beat Bobby Flay," the pastry gave the chef some trouble — he couldn't attain the desired crispiness. Nevertheless, Flay succeeded in assembling the beef Wellington in time and finalized the presentation with a batch of deep-fried mustard greens. The judges were impressed, landing him a victory. So for an equally triumphant take on the dish, garnish your bake with the earthy, peppery, and spicy green, too. Whether fried or roasted into crunchy bites or turned soft via a saute or braise, the vegetable lends a mouthwatering pairing. Its sharp, vegetal flavor beautifully contrasts the beef and pastry, thereby adding another layer of complexity to the dish.

In addition to mustard greens, reach for a range of other ingredients to spice up your beef Wellington. Common — and especially easy to integrate — options include condiments like mustard, horseradish, or even wasabi. You can lather these pastes onto the beef like a horseradish-crusted steak or spoon them into the duxelle. Just be careful not to overdo it; their flavor will amplify with even more nose-burning than the greens, thereby cutting through the dish's rich flavors.

Alternatively, turn to the expansive world of spicy peppers to add heat to the beef Wellington. You could simply add chili flakes, a sprinkle of cayenne, or even chopped chilis while assembling the duxelle, thereby creating an entire layer of heat in the dish. Or simply integrate hot spices into your raw beef — think a Southwest or Indian inspired steak rub — imbuing a more delicate dusting of heat. And consider swapping the prosciutto for hot capocollo, imbuing heat through the cured meat.

Furthermore, like Bobby Flay's mustard green garnish, plating time presents an excellent time for a spicy upgrade. Additions can be as simple as a dash of chili crunch or a few slices of spicy roasted peppers. For more elegance, incorporate spice into the sauce, adding a tinge of chili oil into a demi-glace or crafting a hot mustard dip to serve alongside. For lovers of spicy food, every dish could use some heat, and beef Wellington's no exception.