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Instructions:
- 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.
Tips:
- Customize the Filling: Feel free to customize the filling by adding ingredients like caramelized onions, spinach, or different types of mushrooms for additional depth of flavor.
- Puff Pastry Tips: Work quickly with puff pastry to prevent it from becoming too soft. If it becomes too warm, you can chill it again before baking.
- Make-Ahead: You can prepare the Beef Wellington Turnover up to the point of chilling and then bake it just before serving.
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