What’s for Dinner Beef Wellington

Beef Wellington is a classic English dish that embodies elegance and culinary sophistication. The delectable entrée features juicy beef tenderloin, mushroom duxelles and puff pastry baked to golden perfection. Follow this recipe to recreate this masterpiece at home to impress your guests with a Beef Wellington that rivals those found in fine dining restaurants.

Ingredients
2 lb (900g) beef tenderloin
Salt and freshly ground black pepper
2 tbsps olive oil
1 tbsp Dijon mustard
8 oz (225g) mushrooms, finely chopped
2 cloves garlic, minced
2 shallots, finely chopped
2 tablespoons thyme leaves, finely chopped
1 sheet puff pastry, thawed if frozen
1 egg, beaten
Flour

Preparation

1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin generously with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until nicely browned, about two to three minutes on each side. Remove from the skillet and let it cool slightly.
3. Brush the entire surface of the beef tenderloin with Dijon mustard. This will add flavour and help the mushroom mixture adhere to the meat.
4. In the same skillet, add a little more olive oil. Add the chopped mushrooms, garlic, shallots, and thyme. Cook until the mushrooms have released their moisture and the mixture is golden brown, about eight to ten minutes. Season with salt and pepper to taste.
5. Remove the mushroom mixture from the heat and let it cool slightly.
6. On a lightly floured surface, roll out the puff pastry into a large rectangle, big enough to wrap the beef tenderloin completely.
7. Spread the mushroom mixture evenly over the puff pastry, leaving a border around the edges.
8. Place the seared beef tenderloin on top of the mushroom mixture.
9. Carefully fold the puff pastry over the beef, ensuring that it is completely enclosed. Trim any excess pastry and crimp the edges to seal.
10. Transfer the wrapped beef Wellington onto a baking sheet lined with parchment paper, seam side down.
11. Brush the pastry with beaten egg, which will give it a beautiful golden sheen when baked.
12. Using a sharp knife, make a few small slits on top of the pastry to allow steam to escape during baking.
13. Bake in the preheated oven for 35 to 40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
14. Remove from the oven and let it rest for 10 minutes before slicing.
15. Serve slices of the Beef Wellington with your favourite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.