Beef Wellington is a classic dish featuring tender beef encased in flaky pastry, served with a flavorful mushroom sauce. This recipe elevates the traditional dish with a perfectly seared beef tenderloin and a savory mushroom filling, all wrapped in buttery puff pastry.
Ingredients: 1 beef tenderloin about 2 pounds. Salt and black pepper to taste. 2 tablespoons olive oil. 1 tablespoon Dijon mustard. 8 ounces cremini mushrooms, finely chopped. 2 cloves garlic, minced. 2 tablespoons butter. 1/4 cup dry white wine. 1 sheet puff pastry, thawed. 1 egg, beaten for egg wash.
Instructions: Warm the oven up to 425F 220C. First, salt and pepper the beef tenderloin. Then, sear it in olive oil over high heat until all sides are browned. Once the beef is done cooking, brush it with Dijon mustard and set it aside to cool. Put the mushrooms and garlic in the same pan and cook them in butter until they get soft. Use white wine to clear out the pan and scrape up any browned bits. On a floured surface, roll out the puff pastry until it's big enough to wrap the beef tenderloin. Put the mushroom mix on top of the puff pastry. After putting the mushrooms on top of the beef tenderloin, wrap the puff pastry around it and seal the edges well. For a golden finish, brush the pastry with an egg wash. Wrap the beef Wellington in foil and put it on a baking sheet that has been lined with parchment paper. Put it in the oven for 35 to 40 minutes, or until the pastry is golden brown and the beef is done the way you like it. Before cutting it, let it rest for a few minutes. If you want, serve with more mushroom sauce.
Prep Time: 30 minutes
Cook Time: 40 minutes
Rober Elee Chemistry
