Ingredients with Measurements:
- 1 lb beef tenderloin
- 1 sheet puff pastry, thawed
- 6 slices of bacon
- 1/2 cup chopped mushrooms
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp Dijon mustard
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a skillet, heat olive oil and butter over medium heat. Add chopped mushrooms, shallots, and garlic. Cook until softened, about 5 minutes. Set aside to cool.
3. Season the beef tenderloin with salt and pepper. In the same skillet, sear the beef on all sides until browned. Remove from heat and let it cool.
4. On a floured surface, roll out the puff pastry to a rectangle shape. Spread Dijon mustard over the pastry.
5. Place the cooled mushroom mixture on top of the mustard.
6. Place the seared beef tenderloin on top of the mushroom mixture.
7. Wrap the beef tenderloin with bacon slices, tucking the ends underneath.
8. Fold the puff pastry over the beef tenderloin, sealing the edges with the beaten egg.
9. Place the beef Wellington on a parchment-lined baking sheet. Brush the top with the beaten egg.
10. Bake for 25-30 minutes or until the internal temperature of the beef reaches 135°F for medium-rare.
11. Let the beef Wellington rest for 10 minutes before slicing.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 540
Fat: 38g
Carbohydrates: 24g
Protein: 25g
Sodium: 590mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of mushrooms for this recipe.
- Instead of shallots, you can use onions.
- Instead of Dijon mustard, you can use whole-grain mustard.
Variations:
- You can add a layer of spinach or prosciutto on top of the mushroom mixture.
- You can use fillet mignon instead of beef tenderloin.
- You can add herbs like thyme or rosemary to the mushroom mixture.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Sear the beef tenderloin on high heat to get a nice crust.
- Let the beef Wellington rest before slicing to avoid the juices from running out.
Storage instructions:
- Store the leftover beef Wellington in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the beef Wellington on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Slice the beef Wellington into thick pieces and serve on a platter.
- Garnish with fresh herbs like parsley or chives.
Garnishes:
- Fresh herbs like parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Roasted carrots
Troubleshooting advice:
- If the puff pastry is not sealing properly, brush the edges with more beaten egg.
- If the beef Wellington is not cooked to your liking, adjust the cooking time accordingly.
Food safety advice:
- Make sure the internal temperature of the beef reaches 135°F for medium-rare.
- Use a meat thermometer to check the temperature.
Food history:
- Beef Wellington is a classic British dish that dates back to the 19th century.
Flavor profiles:
- Savory, rich, and meaty.
Serving suggestions:
- Serve as a main course for a special occasion or holiday dinner.
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Region: British