Beef Wellington

Instructions

1. 1

   **Prepare the Beef**:

2. 2

   Preheat your oven to 400°F (200°C).

3. 3

   Season the beef tenderloin generously with salt and pepper on all sides. Heat a large skillet over high heat and add a drizzle of olive oil.

4. 4

   Sear the beef on all sides for about 2-3 minutes until browned. Remove from heat and let it cool slightly. Brush the Dijon mustard all over the beef once cooled.

5. 5

   **Make the Mushroom Duxelles**:

6. 6

   In the same skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until softened.

7. 7

   Add the finely chopped mushrooms and cook until reduced and most of the moisture has evaporated (about 10-15 minutes). Season with salt, pepper, and chopped thyme. Allow this mixture to cool.

8. 8

   **Assemble the Wellington**:

9. 9

   On a clean, floured surface, roll out the puff pastry to a large rectangle. It should be large enough to wrap around the beef.

10. 10

    Spread a layer of pâté evenly over the puff pastry, then top with the mushroom duxelles.

11. 11

    **Wrap the Beef**:

12. 12

    Place the seared beef in the center of the pastry. Carefully wrap the pastry around the beef, sealing the edges as you go. Trim any excess pastry, and ensure the seams are well sealed.

13. 13

    Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.

14. 14

    **Egg Wash & Bake**:

15. 15

    Brush the entire surface of the pastry with the beaten egg for a golden finish.

16. 16

    Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125°F/51°C for rare, 135°F/57°C for medium-rare).

17. 17

    **Rest and Serve**:

18. 18

    Remove from the oven and let the Beef Wellington rest for 10-15 minutes before slicing.

19. 19

    Serve slices with a red wine reduction or sauce of your choice, alongside your favorite sides.