Ingredients:
For the Filling:
- 1 pound beef tenderloin, trimmed
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup finely chopped mushrooms (such as cremini or button mushrooms)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1/2 cup pâté (optional)
For the Assembly:
- 1 sheet puff pastry, thawed if frozen
- Flour for dusting
- 1 egg, beaten (for egg wash)
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PREPARATION:
- Prepare the Beef:
- Season the beef tenderloin with salt and black pepper. In a skillet over medium-high heat, heat olive oil. Sear the beef on all sides until browned. Remove from the pan and let it cool.
- Prepare the Mushroom Duxelles:
- In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and become golden brown. Remove excess liquid.
- Blend the mushroom mixture to a coarse paste. This is known as mushroom duxelles.
- Coat the Beef:
- Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.
- Wrap in Mushroom Duxelles:
- Spread a layer of mushroom duxelles over the beef.
- Roll in Puff Pastry:
- Roll out the puff pastry on a floured surface. Place the beef in the center and wrap it with the puff pastry, sealing the edges.
- Chill:
- Chill the wrapped beef in the refrigerator for at least 15-20 minutes to allow the pastry to firm up.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Brush with Egg Wash:
- Brush the puff pastry with beaten egg for a golden finish.
- Bake:
- Place the Beef Wellington Turnover on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Rest and Slice:
- Allow the Beef Wellington Turnover to rest for a few minutes before slicing. This helps the juices redistribute.
- Serve:
- Serve the Beef Wellington Turnover slices on a platter, and enjoy the layers of flavors.
Enjoy !