How make steak Wellington?
- 2 lbs beef tenderloin
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lb mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/2 cup dijon mustard
- 1/2 cup red wine
- 1 lb puff pastry
- 1 egg, beaten
Instructions:
1. Preheat the oven to 425°F.
2. Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the beef and sear on all sides until browned. Remove from the pan and set aside.
3. In the same skillet, melt the butter and add the mushrooms, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and it has evaporated. Remove from heat.
4. On a lightly floured surface, roll out the puff pastry to a thickness of about 1/4 inch. Spread the mustard over the puff pastry, leaving a 2-inch border at the edges.
5. Spread the mushroom mixture over the mustard-coated puff pastry.
6. Place the seared beef tenderloin on top of the mushroom mixture. Brush the edges of the puff pastry with the beaten egg.
7. Fold the puff pastry over the beef, sealing it completely. Brush the top with egg wash.
8. Bake in preheated oven for 35 to 40 minutes or until the pastry is golden brown and the beef is cooked through to your liking.
9. Allow the steak Wellington to rest for 10 minutes before slicing and serving. Enjoy with a side of roasted vegetables or mashed potatoes.
