Description
A simplified and quicker version of the classic Beef Wellington that doesn’t compromise on rich flavors or the flaky, golden puff pastry. Perfect for busy cooks who want an elegant main course without spending hours in the kitchen.
Ingredients
Beef:
- 500 g beef tenderloin
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp Dijon mustard
Mushroom Duxelles:
- 200 g mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
Pastry:
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Season and Sear the Beef: Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until evenly browned. Remove from heat and allow to cool slightly.
- Brush with Mustard: Once the beef has cooled a bit, brush all over with Dijon mustard to add a tangy layer of flavor.
- Prepare Mushroom Duxelles: In the same skillet, melt butter and sauté the finely chopped mushrooms and minced garlic over medium heat. Cook until most of the moisture evaporates and the mixture becomes a thick paste. Remove from heat and let cool completely.
- Assemble the Wellington: Roll out the puff pastry sheet on a floured surface. Spread the cooled mushroom mixture evenly over the pastry, leaving edges free for sealing.
- Wrap the Beef: Place the beef tenderloin in the center of the mushroom-covered pastry. Carefully wrap the pastry around the beef, sealing all edges tightly to enclose the meat fully.
- Apply Egg Wash: Brush the outside of the pastry wrap with the beaten egg. This helps achieve a glossy, golden-brown finish during baking.
- Bake: Preheat the oven to 200°C (400°F). Place the wrapped beef onto a baking sheet lined with parchment paper and bake for 25 to 30 minutes until the pastry is golden and crisp.
- Rest and Serve: Remove from the oven and let the Beef Wellington rest for about 10 minutes before slicing. This resting period allows juices to redistribute for a juicy, tender bite.
Notes
- Use store-bought puff pastry to significantly reduce prep time without sacrificing texture.
- Resting the beef after cooking is essential to keep the meat juicy and tender.
- Chop mushrooms finely for a smooth duxelles that spreads easily over the pastry.
- Ensure the mushroom mixture is cooled before spreading to prevent the pastry from becoming soggy.
- For extra flavor, add herbs like thyme to the mushroom mix during sautéing if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
