Ingredients with Measurements:
- 1 (2-pound) beef tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup chopped mushrooms
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup dry white wine
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Meat thermometer
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 425°F.
2. Season the beef tenderloin with salt and pepper.
3. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned.
4. Remove the beef from the skillet and let it cool.
5. In the same skillet, add mushrooms, shallots, and garlic. Cook until softened.
6. Add butter and white wine. Cook until the liquid has evaporated.
7. Spread Dijon mustard over the beef.
8. Spread the mushroom mixture over the mustard.
9. Roll out the puff pastry on a floured surface.
10. Place the beef in the center of the pastry.
11. Fold the pastry over the beef, sealing the edges.
12. Brush the beaten egg over the pastry.
13. Place the beef Wellington on a baking sheet.
14. Bake for 35-40 minutes or until the internal temperature of the beef reaches 135°F for medium-rare.
15. Let the beef Wellington rest for 10 minutes before slicing.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 425°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 590
Fat: 39g
Carbohydrates: 28g
Protein: 29g
Sodium: 820mg
Sugar: 1g
Substitutions for ingredients:
- Beef tenderloin can be substituted with pork tenderloin or salmon fillet.
- Mushrooms can be substituted with spinach or roasted red peppers.
- Shallots can be substituted with onions or leeks.
- Dijon mustard can be substituted with whole-grain mustard or honey mustard.
- Puff pastry can be substituted with phyllo dough or crescent roll dough.
Variations:
- Add a layer of prosciutto or bacon on top of the mushroom mixture.
- Use a different type of cheese, such as blue cheese or goat cheese.
- Add herbs, such as thyme or rosemary, to the mushroom mixture.
- Serve with a red wine reduction sauce.
Tips and tricks:
- Make sure the beef is at room temperature before cooking.
- Use a meat thermometer to ensure the beef is cooked to the desired temperature.
- Let the beef Wellington rest before slicing to allow the juices to redistribute.
- If the pastry is browning too quickly, cover it with foil.
Storage instructions:
Leftover beef Wellington can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, 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 slices and arrange on a platter. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with roasted vegetables, such as carrots or Brussels sprouts. Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the pastry is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
Make sure the beef is cooked to the appropriate temperature to avoid foodborne illness.
Food history:
Beef Wellington is a classic British dish that originated in the early 19th century. It is named after Arthur Wellesley, the first Duke of Wellington.
Flavor profiles:
The beef Wellington has a rich and savory flavor from the beef, mushrooms, and pastry.
Serving suggestions:
Serve the beef Wellington as a main course for a special occasion or holiday dinner.
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Region: British