Everyday Food: Elegant beef Wellingtons, in miniature

• 1 beef tenderloin (5 pounds), trimmed and halved crosswise
• Coarse salt and freshly ground pepper
• 2 tablespoons safflower oil
• 2 packages (12 ounces each) all-butter puff pastry, such as Dufour
• 8 ounces mousse pate, such as D’Artagnan mousse de foie de canard
• 2 large eggs

1. Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning until browned all over, 2 to 3 minutes per side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.

2. Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling and gently press to seal. Repeat with remaining pastry, beef and mousse. Arrange Wellingtons, seam side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.

3. Heat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.

Nutritional analysis per serving: 1,077 calories, 68 grams fat, 40 grams carbohydrates, 22 grams protein, 243 milligrams cholesterol, 563 milligrams sodium, 1 gram dietary fiber, 58 percent of calories from fat.

Sauteed mushrooms with cognac

• 3 tablespoons extra-virgin olive oil
• 6 tablespoons unsalted butter
• 3 pounds mixed mushrooms (such as shiitake, maitake, cremini and oyster), stems removed, cut into  1/2-inch pieces
• 10 sprigs thyme
•  1/4 cup plus 2 tablespoons cognac
• Coarse salt and freshly ground pepper

1. Heat a large skillet over medium-high heat; swirl in half the oil and half the butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.

2. Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

Nutritional analysis per serving: 339 calories, 15 grams fat, 49 grams carbohydrates, 9 grams protein, 23 milligrams cholesterol, 58 milligrams sodium, 9 grams dietary fiber, 36 percent of calories from fat.

• 3 cups coarse salt, plus more for serving
• 3 pounds small red fingerling potatoes
• 1 cup peeled roasted chestnuts (from one 5.3-ounce package)
• 1 pound shallots, trimmed and peeled
• 5 large sprigs rosemary, cut into twenty 2-inch pieces, plus more for serving
•  1/3 cup extra-virgin olive oil, for drizzling
• Freshly ground pepper, for serving

1. Heat oven to 350 degrees. Pour 1 cup salt into a 2-quart baking dish. Stand potatoes, chestnuts and shallots upright in salt, nestled together with rosemary in between. Pour remaining 2 cups salt over top; shake dish gently to distribute evenly. Cover with parchment-lined foil and bake until potatoes and shallots are tender, about 2 hours. Keep covered at room temperature until ready to serve.

2. Remove potatoes, chestnuts and shallots from dish, rubbing off any large bits of salt. Discard salt and rosemary. Slice potatoes and shallots in half (or quarters, if large) and arrange on a serving platter with chestnuts (also cut in half, if large). Drizzle with oil; season with salt and pepper. Garnish with rosemary sprigs.

Nutritional analysis per serving: 239 calories, 8 grams fat, 40 grams carbohydrates, 4 grams protein, no cholesterol, 578 milligrams sodium, 3 grams dietary fiber.

•  1/2 head Savoy cabbage, cored and thinly sliced (8 cups)
• 8 ounces Brussels sprouts, trimmed and thinly sliced (3 cups)
• 12 ounces Swiss chard, stemmed and thinly sliced (9 cups)
• 2 teaspoons sugar
• 2 teaspoons coarse salt
• 3 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon low-sodium soy sauce
•  1/2 cup extra-virgin olive oil
• 1 ounce Pecorino Romano, shaved
• 1 cup walnuts, toasted and chopped

1. Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.

2. In a small bowl, whisk together vinegar, mustard, soy sauce and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.

Nutritional analysis per serving: 271 calories, 24 grams fat, 11 grams carbohydrates, 8 grams protein, 4 milligrams cholesterol, 663 milligrams sodium, 4 grams dietary fiber, 74 percent of calories from fat.