Beef Wellington Supreme

About this recipe

Experience a modern twist on the classic Beef Wellington, showcasing a perfectly seared beef tenderloin, wrapped in a savory mushroom duxelles and golden puff pastry. This elegant dish combines traditional flavors with contemporary techniques, making it an ideal choice for special occasions or an indulgent meal at home.

Ingredients

• 1 1/2 pounds beef tenderloin
• 1/2 cup finely chopped mushrooms
• 1/4 cup finely 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 frozen all-butter puff pastry, thawed
• 1 egg, beaten
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Cook mushrooms, shallots, and garlic in a skillet over medium heat until soft. Stir in thyme, rosemary, Dijon mustard, and pâté. Let cool.

3. 3

   Sear beef tenderloin in a hot pan on all sides until browned. Let cool and chill in fridge for 30 minutes.

4. 4

   Roll out puff pastry on a floured surface. Spread the mushroom mixture evenly over the pastry.

5. 5

   Place the beef on top of the mixture. Wrap the pastry around the beef, sealing the edges well.

6. 6

   Brush the pastry with beaten egg and place seam side down on a baking sheet.

7. 7

   Bake for 35-40 minutes until the pastry is golden and beef reaches desired doneness.

8. 8

   Let beef Wellington rest for 10 minutes before slicing and serving.