Ingredients
Scale
- 2 lb beef tenderloin, center-cut
- 1 sheet puff pastry, thawed
- 8 oz mushrooms, finely chopped
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 egg, beaten
- Salt and pepper to taste
- Fresh thyme sprigs
Instructions
- Preheat oven to 400°F (200°C). Season beef with salt and pepper.
- Sear the beef in a hot skillet with olive oil until browned on all sides, about 2-3 minutes per side. Let cool, then brush with Dijon mustard.
- Prepare mushroom duxelles by sautéing mushrooms with olive oil and thyme until moisture evaporates. Cool.
- Spread mushroom mixture over the beef, then wrap with puff pastry, sealing edges.
- Brush with beaten egg, cut a few small slits on top for steam release.
- Bake for 25-30 minutes until golden brown. Rest for 10 minutes before slicing and serving.
Notes
- Use high-quality beef tenderloin for best results.
- Chill the wrapped Wellington before baking for a neater presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking, Searing, Sautéing
- Cuisine: French
- Diet: Gluten
Nutrition
- Serving Size: 1 slice
- Calories: 650 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 125mg