Description
A classic dish featuring tender beef tenderloin wrapped in flaky puff pastry with a rich mushroom duxelles, perfect for special occasions.
Ingredients
Scale
- 1 lb beef tenderloin
- 8 oz mushrooms, finely chopped
- 4 oz pâté (optional)
- 1 puff pastry sheet
- 1 egg, beaten
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper. In a hot pan with a splash of olive oil, sear the beef until it is browned on all sides, about 2-3 minutes per side.
- Remove the beef from the pan and brush it liberally with Dijon mustard while it’s still hot.
- Using the same pan, add garlic, onion, and mushrooms. Sauté until all the moisture from the mushrooms evaporates and the mixture is dry. Stir in thyme and season with salt and pepper.
- Roll out the puff pastry on a floured surface. Lay the mushroom mixture down first, followed by the pâté (if you’re using it). Place the beef on top and wrap the pastry around the beef, sealing the edges.
- Brush the outside of the pastry with the beaten egg to give it a beautiful golden color.
- Bake for 25-30 minutes, or until the pastry is golden brown and crisp to the touch.
- Let the Wellington rest for 10 minutes before slicing and serving.
Notes
For best results, use a high-quality beef tenderloin and ensure the mushroom mixture is dry to prevent a soggy pastry.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg