Ingredients with Measurements:
- 1 lb beef tenderloin
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Heat the olive oil and butter in a skillet over medium-high heat. Add the mushrooms, shallots, and garlic, and cook until softened, about 5 minutes.
3. Remove the skillet from the heat and stir in the Dijon mustard, thyme, salt, and pepper.
4. Season the beef tenderloin with salt and pepper, and sear it in the skillet until browned on all sides.
5. Remove the beef from the skillet and let it cool for a few minutes.
6. Roll out the puff pastry on a lightly floured surface, and place the beef tenderloin in the center.
7. Spoon the mushroom mixture over the beef, and fold the puff pastry over the top, sealing the edges.
8. Brush the beaten egg over the top of the puff pastry.
9. Bake the beef Wellington for 25-30 minutes, or until the internal temperature of the beef reaches 135°F for medium-rare.
10. Let the beef Wellington rest for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 23g
Protein: 25g
Sodium: 480mg
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or filet mignon.
- Button mushrooms can be substituted with shiitake or portobello mushrooms.
- Shallots can be substituted with onions.
Variations:
- Add a layer of prosciutto or bacon over the beef before adding the mushroom mixture.
- Use a different herb, such as rosemary or parsley, instead of thyme.
- Add a splash of red wine to the mushroom mixture for extra flavor.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Let the beef rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
Storage instructions:
Leftover beef Wellington can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the beef Wellington in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the beef Wellington on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
- Red wine, such as Cabernet Sauvignon or Pinot Noir.
- Roasted vegetables, such as carrots or Brussels sprouts.
Suggested side dishes:
- Mashed potatoes
- Green beans
- Caesar salad
Troubleshooting advice:
- If the puff pastry is not sealing properly, use a little water to help it stick together.
- If the beef is not cooked to your desired level of doneness, put it back in the oven for a few more minutes.
Food safety advice:
- Make sure the beef is cooked to a safe internal temperature of 135°F for medium-rare.
- Wash your hands and all surfaces that come into contact with raw meat.
Food history:
Beef Wellington is a classic British dish that dates back to the 19th century. It is named after the Duke of Wellington, who was known for his love of beef and mushrooms.
Flavor profiles:
The beef Wellington has a rich, savory flavor from the beef and mushroom filling, and a buttery, flaky texture from the puff pastry.
Serving suggestions:
Serve the beef Wellington as a main course for a special occasion or holiday meal.
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Region: British