Description
Classic Beef Wellington is a luxurious dish featuring tender beef fillet coated with mushroom duxelles and wrapped in flaky puff pastry, perfect for special occasions.
Ingredients
- 1.5 lbs beef tenderloin
- 8 oz mushrooms, finely chopped
- 4 oz pâté (optional)
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper, then sear in olive oil until browned on all sides.
- In a pan, sauté shallots, garlic, and mushrooms until moisture evaporates. Season with salt and pepper.
- Spread Dijon mustard over the beef, then layer with mushroom mixture and pâté if using.
- Wrap the beef in puff pastry, sealing edges with beaten egg.
- Brush the pastry with egg wash and make slits for steam to escape.
- Bake for 25-30 minutes or until pastry is golden brown and beef reaches desired doneness.
- Let rest for 10 minutes before slicing and serving.
Notes
- For best results, use high-quality beef tenderloin.
- Ensure the mushroom mixture is dry to prevent a soggy pastry.
- Let the beef rest after cooking for better slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British