Description
Juicy beef tenderloin layered with finely chopped sautéed mushrooms and wrapped in flaky puff pastry, creating a stunning and elegant gourmet centerpiece perfect for special occasions or holiday dinners.
Ingredients
Beef and Mushroom Layer
- 1 lb beef tenderloin
- 1 cup finely chopped mushrooms
- Salt & pepper, to taste
Pastry
- 1 sheet puff pastry
Instructions
- Sear the Beef: Heat a skillet over medium-high heat. Season the beef tenderloin with salt and pepper, then sear it for 2 minutes on each side until browned but still rare inside. Remove from heat and let it cool completely to ensure the puff pastry remains crisp during baking.
- Sauté the Mushrooms: In the same skillet, add the finely chopped mushrooms and sauté over medium heat until all moisture has evaporated and the mushrooms are dry and flavorful. Season with salt and pepper. Allow to cool.
- Wrap the Beef: Roll out the puff pastry sheet on a lightly floured surface. Spread the sautéed mushrooms evenly over the pastry, place the cooled beef tenderloin on top, and carefully wrap the pastry around the beef, sealing the edges to enclose the tenderloin completely.
- Bake: Preheat your oven to 400°F (200°C). Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 25 minutes until the pastry is golden brown and crisp, and the beef reaches your desired level of doneness.
- Rest and Serve: Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and ensures a juicy, flavorful result.
Notes
- Let the wrapped beef rest for 10 minutes after baking before slicing for optimal juiciness.
- Ensure the beef is cool before wrapping to prevent the pastry from becoming soggy.
- You can use a food thermometer to check for your preferred doneness (e.g., 125°F for rare, 135°F for medium-rare).
- Serve with a rich red wine sauce or gravy for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
