Ingredients (makes 2 servings):
6–8 oz beef tenderloin fillet (cut into 2 medallions)
3 tbsp unsalted butter
2 shallots, minced
1 cup mushrooms, finely chopped (cremini or button work great)
1 tsp fresh thyme (or ½ tsp dried)
1 sheet puff pastry, thawed
1 egg (for egg wash)
Salt & pepper to taste
Optional: 2 tsp Dijon mustard
Instructions:
1. Prepare the Beef:
Season the beef medallions with salt and pepper.
Sear in a hot skillet over medium-high heat with 1 tbsp of butter for about 1 minute per side (just to brown). Remove and let cool.
2. Make the Duxelles (Mushroom Mixture):
In the same skillet, add 2 tbsp butter.
Sauté minced shallots until soft, about 2 minutes.
Add chopped mushrooms and thyme. Cook until mushrooms release moisture and become dry (about 8–10 minutes).
Season with salt and pepper. Let cool completely.
3. Assemble:
Roll out puff pastry slightly and cut into 2 squares.
Spread a thin layer of Dijon mustard (optional) on each pastry square.
Spoon some cooled mushroom mixture in the center of each.
Place a beef medallion on top.
Wrap the pastry around the beef, sealing edges tightly (use a little water or egg wash to seal).
Place seam side down on a baking sheet. Brush with egg wash.
4. Chill:
Chill the assembled Wellingtons in the fridge for 15–20 minutes while you preheat the oven to 400°F (200°C).
5. Bake:
Bake for 20–25 minutes, or until golden brown and puffed.
6. Rest & Serve:
Let rest for 5 minutes before serving.
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