Beef Wellington
Filet mignon steak encased in exquisite puff pastry is known as Beef Wellington. It is appropriate to rejoice with this exceptional cut of beef.
The first Duke of Wellington, Arthur Wellesley, is said to be the inspiration for the name. The filet mignon, pâté, Dijon mustard, and seasoned mushrooms used in the Wellingtons' filling contribute to the dish's indulgent flavor.
Remember, for maximum flavor, cook the steak to "Medium-Rare" or "Medium"..
Let's jump onto the recipe..
30 mins 40 mins 1 hrs 10 mins
Ingredients
2 ½ pounds beef tenderloin4 tablespoons butter (softened, divided)2 tablespoons butter1 onion (chopped)½ cup sliced fresh mushrooms2 ounces liver pâtésalt and pepper to taste1 (17.5 ounce) package frozen puff pastry (thawed)1 large egg yolk (beaten)1 (10.5 ounce) can beef broth2 tablespoons red wine
Steps
1. Set the oven to 425 degrees Fahrenheit (220 degrees C).
2. Beef tenderloin should be placed in a small baking dish. Over the steak, apply 2 tablespoons of melted butter.
3. Bake for 10 to 15 minutes in the preheated oven, or until golden. Take out the meat and let it cool fully in the pan. Keep the pan juices.
4. Turn up the oven's heat to 450 degrees Fahrenheit (230 degrees C).
5. 2 tablespoons of butter should be melted in a pan on medium heat. For five minutes, sauté mushrooms and onion in butter. Turn off the heat and allow to cool.
6. In a bowl, combine pâté with 2 tablespoons melted butter and add salt and pepper to taste. Apply the pâté mixture to the meat. Add the mushroom and onion mixture on top.
7. Place the meat in the center of the puff pastry after rolling it out to a thickness of approximately 1/4 inch. Making ensuring that the seams are not too thick, fold up and seal all of the edges. Cut a few slits in the dough's top and coat the beef with egg yolk before placing it in a 9x13-inch baking dish.
8. For 10 minutes, bake in the preheated oven. Reduce heat to 425 degrees F (220 degrees C) and bake for an additional 10 to 15 minutes, or until pastry is a rich, golden brown. Keep heated and set aside.
9. Put the pan juices you saved, in a small pot and heat it up. Red wine and beef broth should mixes in, before being boiled for 10 to 15 minutes until slightly reduced. Strain, then combine with meat. Enjoy!
