Ingredients
Scale
- 2 lb beef tenderloin, trimmed
- 1 lb mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 4 oz pâté (optional)
- 1 package puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh thyme, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a hot skillet, heat olive oil over medium-high heat. Season the beef tenderloin with salt and pepper, then sear all sides until golden brown (about 2-3 minutes per side). Remove from heat and smear the beef with Dijon mustard. Allow it to cool.
- In the same skillet, add more olive oil if needed and sauté the finely chopped mushrooms over medium heat until all moisture evaporates and the mixture is dry, about 10-15 minutes. Stir in fresh thyme (if using) and season with salt and pepper. Let the mixture cool.
- On a floured surface, roll out the puff pastry sheets into larger rectangles. Place one sheet on a parchment-lined baking sheet. Spread a layer of the mushroom mixture on the pastry, followed by a layer of pâté if using. Then, place the cooled beef on top and cover with the remaining mushroom mixture.
- Fold the pastry over the beef and seal any edges. Brush the surface with the beaten egg for a golden finish. Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and crispy. Let it rest for 10-15 minutes before slicing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven to 350°F (175°C).
- Serve with roasted vegetables, creamy mashed potatoes, and a rich red wine reduction.
- You can prepare the beef and mushroom filling a day in advance, assemble the Wellington, and refrigerate until ready to bake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Gluten-Free (if gluten-free puff pastry is used)
Nutrition
- Serving Size: 1 slice
- Calories: 500 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg