Ingredients:
– 1 1/2 pounds beef tenderloin
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 tablespoon Dijon mustard
– 8 ounces mushrooms, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons butter
– 1/4 cup dry white wine
– 1 sheet frozen puff pastry, thawed
– 1 egg, beaten
– 1 tablespoon water
Directions:
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from the skillet and set aside to cool.
- Brush the cooled beef with Dijon mustard and set aside.
- In the same skillet, melt butter over medium heat. Add the mushrooms and garlic, and cook until the mushrooms release their liquid and become golden brown.
- Pour in the white wine and cook until evaporated. Remove from heat and let cool slightly.
- Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap the beef.
- Spread the mushroom mixture evenly over the puff pastry.
- Place the beef in the center of the pastry and fold the pastry over to encase the beef, sealing the edges.
- Brush the pastry with the beaten egg mixed with water.
- Place the beef Wellington on a baking sheet and bake in a preheated oven at 425°F (220°C) for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
- Let the beef Wellington rest for a few minutes before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 480 kcal | Servings: 4 servings