Description
Beef Wellington is a classic dish made with tender beef fillet coated with mushroom duxelles and wrapped in puff pastry.
Ingredients
Scale
- 1.5 lbs beef tenderloin
- 8 oz mushrooms, finely chopped
- 4 oz pâté
- 1 sheet puff pastry
- 2 egg yolks
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a pan and sear the beef on all sides until browned.
- Remove the beef and let it cool.
- In the same pan, cook the mushrooms until the moisture evaporates.
- Spread the mushroom mixture over the cooled beef, then spread the pâté on top.
- Wrap the beef in puff pastry, sealing the edges.
- Brush the pastry with egg yolk.
- Bake in the oven for 25-30 minutes until golden brown.
- Let it rest before slicing and serving.
Notes
- Use a meat thermometer to check for desired doneness.
- Serve with a red wine sauce for added flavor.
- Let the beef rest to retain juices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Beef Wellington, beef tenderloin, puff pastry