Prepare to embark on a gastronomic journey that will transform your home kitchen into a Michelin-starred restaurant! The Individual Beef Wellington with Mushroom Pâté is not just a dish—it's a culinary symphony that marries tender beef, rich mushroom flavors, and a golden, flaky pastry that will make your taste buds dance with delight. Whether you're looking to impress your dinner guests or treat yourself to a restaurant-quality meal, this recipe promises an unforgettable dining experience that elevates classic British cuisine to an art form.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 pound beef tenderloin
- 8 ounces mushrooms, finely chopped
- 1 tablespoon Dijon mustard
- 1 sheet puff pastry
- 1 egg, beaten
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Remove beef tenderloin from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels and season generously with salt and pepper.
- In a hot skillet, sear the beef tenderloin in olive oil over high heat for 2-3 minutes on each side to create a golden-brown crust. Remove from pan and brush entire surface with Dijon mustard. Let cool completely.
- For the mushroom pâté, finely chop mushrooms and sauté in the same skillet over medium heat until all moisture evaporates and mushrooms are deeply caramelized, approximately 10-12 minutes. Season with salt and pepper. Allow to cool.
- Preheat oven to 425°F (220°C). Thaw puff pastry at room temperature for 15-20 minutes until pliable but still cold.
- Roll out puff pastry and cut into 4 equal squares. Place cooled mushroom mixture in center of each square, then position seared beef tenderloin on top.
- Carefully wrap each piece of beef, folding pastry edges to completely enclose the meat. Seal edges by pressing gently. Brush entire surface with beaten egg.
- Place wrapped Wellingtons on a parchment-lined baking sheet. Make a small steam vent on top of each pastry using a knife tip.
- Bake for 25-30 minutes until pastry is golden brown and beef reaches desired internal temperature: 125°F for rare, 135°F for medium-rare.
- Remove from oven and let rest for 5-10 minutes before serving to allow juices to redistribute.
Tips
- Temperature is Key: Always bring your beef to room temperature before cooking to ensure even searing and consistent doneness.
- Moisture Management: When sautéing mushrooms, cook them until all moisture evaporates to prevent soggy pastry.
- Pastry Perfection: Keep your puff pastry cold but pliable. Overworked or warm pastry won't achieve that signature crisp, flaky texture.
- Precision Cooking: Use a meat thermometer to achieve your desired beef doneness—125°F for rare, 135°F for medium-rare.
- Resting is Crucial: Allow your Wellingtons to rest 5-10 minutes after baking to let juices redistribute, ensuring each bite is succulent and flavorful.
- Presentation Matters: Make small steam vents in the pastry to prevent soggy bottoms and create an elegant, professional look.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
