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Here's a recipe for Beef Wellington:
Ingredients:
- 1 (2-pound) beef tenderloin
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1/2 pound mushrooms, finely chopped
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1/4 cup beef broth
- 1 tablespoon chopped fresh thyme leaves
- 1 sheet puff pastry, thawed
- 1 large egg, lightly beaten
Instructions:
1. Preheat the oven to 425 degrees F.
2. Season the beef tenderloin with salt and pepper.
3. Heat a large skillet over high heat. Add the beef and sear on all sides until browned, about 2 minutes per side. Remove from the skillet and let cool.
4. Spread the Dijon mustard over the cooled beef tenderloin.
5. In the same skillet, melt the butter over medium-high heat. Add the mushrooms, shallots, and garlic and cook until the mushrooms are browned and the liquid has evaporated, about 10 minutes.
6. Add the white wine, beef broth, and thyme to the skillet and cook until the liquid has reduced by half, about 5 minutes.
7. Remove the skillet from the heat and let the mushroom mixture cool.
8. On a lightly floured surface, roll out the puff pastry to a thickness of 1/4 inch.
9. Spread the mushroom mixture over the puff pastry.
10. Place the beef tenderloin on top of the mushroom mixture.
11. Wrap the puff pastry around the beef tenderloin, making sure to seal the edges.
12. Brush the beaten egg over the top of the puff pastry.
13. Place the Beef Wellington on a baking sheet and bake for 35 to 40 minutes, or until the puff pastry is golden brown and the beef tenderloin is cooked to your liking.
14. Let the Beef Wellington rest for 10 minutes before slicing and serving.
Enjoy!