Are you looking for a show-stopping dish to impress your guests at your next dinner party? Look no further than this Mushroom and Beef Wellington recipe! This classic dish combines tender beef, savory mushrooms, and flaky puff pastry for a mouthwatering meal that is sure to wow. In this blog post, we will walk you through the steps to create this delicious dish, from preparing the beef and mushroom filling to wrapping it all up in a buttery pastry crust. Get ready to elevate your cooking game with this Mushroom and Beef Wellington recipe!
Ingredients:
- 1 lb beef tenderloin
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 1 tsp thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten
Instructions:
- Preheat the oven to 400°F.
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a pan over medium-high heat.
- Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
- Remove the beef from the pan and set aside to cool.
- In the same pan, add the onion and garlic, and sauté until softened.
- Add the mushrooms, thyme, salt, and pepper, and cook until the mushrooms are browned and all the liquid has evaporated.
- Roll out the puff pastry on a floured surface.
- Spread the mushroom mixture on the puff pastry, leaving space in the center for the beef.
- Place the seared beef tenderloin in the center of the puff pastry.
- Wrap the puff pastry around the beef, sealing the edges with the beaten egg.
- Brush the top of the puff pastry with the beaten egg.
- Place the beef wellington on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Remove from the oven and let it rest for 10 minutes before slicing and serving.