Description
Beef Wellington is a classic dish featuring beef tenderloin coated with mushroom duxelles and wrapped in puff pastry.
Ingredients
Scale
- 2 pounds beef tenderloin
- 8 ounces mushrooms, finely chopped
- 1 tablespoon Dijon mustard
- 1 sheet puff pastry
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for searing
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons butter
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef with salt and pepper.
- Heat olive oil in a skillet and sear the beef on all sides until browned.
- Remove the beef and let it cool. Brush with Dijon mustard.
- In the same skillet, add butter and mushrooms. Cook until moisture evaporates.
- Stir in thyme and season with salt and pepper. Let cool.
- Roll out the puff pastry on a floured surface.
- Spread the mushroom mixture over the pastry, then place the beef on top.
- Wrap the pastry around the beef and seal the edges.
- Brush the pastry with beaten egg.
- Bake for 25-30 minutes until golden brown.
- Let it rest for 10 minutes before slicing.
Notes
- Serve with a red wine sauce.
- Make sure to let the beef cool before wrapping.
- Use a meat thermometer for perfect doneness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: beef wellington, beef, pastry, main course