Beef Wellington Supreme
Nicolas Calandra
over 1 year ago
A classic dish with a twist, this beef wellington is made with premium ingredients and a touch of elegance.
Cooking Time
45 minutes
Serving Size
4
Nutrition Per Serving
Cal
650
Protein
35g
Fat
45g
Sat Fat
18g
Carbs
30g
Chole
150mg
Fiber
2g
Sugar
2g
Sodium
500mg
Ingredients
- 1 1/2 pounds beef tenderloin
- 1/2 cup chopped mushrooms
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon Dijon mustard
- 1/2 cup pâté
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 425°F.
- In a large skillet, cook mushrooms, shallots, and garlic over medium heat until softened.
- Add thyme and rosemary and cook for another minute.
- Remove from heat and stir in Dijon mustard and pâté.
- Season beef tenderloin with salt and pepper.
- Sear beef in the same skillet over high heat until browned on all sides.
- Remove from heat and let cool.
- Roll out puff pastry on a floured surface.
- Spread mushroom mixture over the pastry.
- Place beef on top of the mushroom mixture.
- Wrap the pastry around the beef, sealing the edges.
- Brush with beaten egg.
- Bake for 25-30 minutes or until pastry is golden brown and beef is cooked to desired doneness.
- Let rest for 10 minutes before slicing and serving.
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