Beef Wellington Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Beef Wellington
14 oz beef tenderloin
1/2 tsp coarsely ground pepper
1/2 tsp salt
1/4 tsp dried thyme
1 tsp Dijon mustard
1 tbsp butter
1 sheet frozen puff pastry, 10x8,1/8 inch thick
1 egg
1 tsp milk
Potted mushrooms
3 tbsp butter
2/3 cup minced shallots
2 clove garlic, minced
16 z mushrooms, finely chopped
2 tsp fresh thyme
1 tbsp finely snipped chives
1/2 tsp salt
Freshly ground pepper to taste
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Directions: |
Directions:Preheat oven to 450º
Toss 1/2 tsp salt, 1/2 tsp pepper and 1/4 tsp dried thyme together in small bowl. Rub the beef, all over, with the mustard, then sprinkle with spice mixture.
Melt 1 tbsp butter in large skillet and sear all sides of the beef. Set aside to cool completely.
To make the potted mushrooms:
Melt 3 tbsp butter in skillet. Stir in shallots and garlic and sauté on low heat til translucent. Add mushrooms and fresh thyme. Cook til mushroom liquid has evaporated. Transfer to bowl and season with salt, pepper and chives. Cook completely
To assemble
Roll out pastry, place on parchment paper on a cookie sheet.
Spread out 1/2 of the mushrooms, place beef on top and top with remaining mushrooms... roll pastry around and pinch edges together to enclose completely.
Whisk together egg and milk and brush over pastry.
Refrigerate for at least 1 hour before baking
Bake for 30 minutes for medium rare.
Serve immediately |
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Number Of
Servings: |
Number Of
Servings:2-3 |
Preparation
Time: |
Preparation
Time:2 hours |
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