Recipe of the week - Beef Wellington 👨🍳
Ingredients:
* 2 pounds beef tenderloin
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 1 tablespoon Dion mustard
* 1 pound cremini mushrooms, finely chopped
* 3 shallots, finely chopped
* 3 cloves garlic, minced
* 2 tablespoons fresh thyme, chopped
* 1/2 cup heavy cream
* 1 package puff pastry sheets, thawed if frozen
* 1 egg
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Brush the beef with Dijon mustard and let it cool.
3. In the same skillet, add chopped mushrooms, shallots, and garlic. Cook until the mushrooms release their moisture and become golden brown. Stir in the thyme and cook for an additional minute. Remove from heat and let it cool.
4. Roll out the puff pastry on a floured surface to a size that can completely wrap the beef.
5. Spread the mushroom mixture over the puff pastry. Place the seared beef on top and roll it up, sealing the edges.
6. Beat the egg and brush it over the pastry for a golden finish.
7. Place the wrapped beef Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
8. Let it rest for a few minutes before slicing.
Enjoy! 😋
